In a mixing bowl, combine the flour and powdered sugar.

Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolk and just enough cold water to form a dough.

Wrap the ball of dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface and press it into a tart pan.

Prick the bottom with a fork and line it with parchment paper.

Fill with pie weights or dried beans and bake for about 15 minutes.

Remove the weights and parchment and bake for an additional 10 minutes, or until golden brown.

Let it cool.

In a saucepan, heat the milk until steaming.

In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.

Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over medium heat, whisking until thickened and bubbling.

Stir in the vanilla and transfer to a bowl.

Cover with plastic wrap, ensuring it touches the surface to prevent a skin from forming, and let it cool.

Once the pastry cream has cooled to room temperature, spoon it into the cooled tart crust, smoothing the top with a spatula.

Wash and slice the strawberries, then arrange them aesthetically on top of the pastry cream.

If you'd like, you can brush them with a glaze made from warm apricot jam for a lovely shine.

Allow the tart to chill in the refrigerator for at least one hour before serving.