In a mixing bowl, combine chilled butter, all-purpose flour, sugar, and salt until a crumbly dough forms. Shape the mixture into a disc, wrap it in plastic, and chill in the refrigerator for 30 minutes. After chilling, preheat your oven to 350°F (175°C) and roll out the dough gently on a floured surface. Press it into a tart pan, ensuring an even layer, and bake for 20–25 minutes or until golden brown. Allow it to cool completely.

In a saucepan, heat the milk and heavy cream over medium heat until just before boiling, stirring occasionally. Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth. Gradually add the hot milk mixture to the yolk mixture, whisking continuously to temper the yolks. Return this mixture to the saucepan, and cook on low heat for about 5–7 minutes until thickened and it coats the back of a spoon. Stir in the vanilla extract, then remove from heat and let cool.

Once the crust has completely cooled, pour the vanilla custard into the tart shell, smoothing the top with a spatula. Refrigerate the assembled Vanilla Custard & Strawberry Tart for at least 2 hours, allowing the flavors to meld and the custard to set.

After chilling, wash and slice fresh strawberries, arranging them evenly over the set custard. Ensure each slice will have its share of beautiful fruit.

Prepare the glaze by heating the apricot jam and mixing it with water until smooth. Once slightly cooled, brush the glaze over the strawberries.