Start the recipe by preparing the pastry. Seive the icing sugar into a small bowl and add the 2 egg yolks. Stir until combined completely and set aside.
Seive the pastry flour and salt into a large mixing bowl and stir until the salt is combined. Add the butter and rub the butter and flour together between your fingers for a few minutes until the mixture resembles bread crumbs.
Add the egg yolk and icing sugar mixture into the flour and butter mixture and knead lightly together to create a smooth dough. Add a little cold water if its too dry to form. Cover the dough and refridgerate for 30 minutes.
Preheat the oven to 180oc.
Grease your tart dish and after the 30 minutes take the pastry out of the fridge and roll on a floured surface into a large circular shape to fit inside your tart dish. Place the pastry inside and up the sides of the tin or dish.
Place a large piece of greaseproof paper inside the tin on top of the pastry covering the sides and pour in baking beans on top of the paper to fill the dish. Bake in the preheated oven for 15minutes.
Remove from the oven and leave to cool slightly. Remove the beans and baking paper and bake in the oven for a further 5-7minutes until the base is golden. Leave to cool while you make the custard.
Make the custard by adding the egg yolks, sugar, flour and vanilla to the pan (no heat at this stage) and mix together well. Add in a little milk at the time and whisk well together. Continue adding in a little milk and whisking in until it is all blended together and there are no lumps.
Add the pan to the heat, whisk continuously and bring to the boil then quickly down to a low-medium simmering temperature. Simmer for 3 minutes, do not stop whisking, until the custard thickens as per the video. Pour into the cooled tart immediately upon thickening and leave to set. It should solidify a little upon cooling like a soft custard.
Place all of the strawberries on top of the custard. You might not need all of them.
Heat the jam and vanilla in a small pan together on a medium heat until the jam has liquified. Pour or brush it over the strawberries on top of the tart and leave to cool before slicing. Sprinkle with icing sugar using a seive.
Slice and serve with freshly whipped cream or custard.