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1
Make the crust: Whisk the vegetable oil, egg yolk, milk and vinegar in a bowl.
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2
Pulse the flour, baking powder, sugar and salt in a food processor to combine; add the butter and pulse until the mixture looks like coarse meal.
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3
Add the milk mixture and pulse once or twice, just to moisten the flour.
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4
Transfer the dough to a 9-inch-round tart pan with a removable bottom and pat onto the bottom and up the sides.
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5
Cover with plastic wrap and refrigerate until firm, at least 30 minutes.
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6
Trim the edges, if necessary.
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7
Preheat the oven to 350 degrees F. Pierce the dough all over with a fork.
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8
Line with foil and fill with pie weights or dried beans.
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9
Place the pan on a baking sheet and bake 15 minutes.
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10
Remove the foil and weights; continue to bake until golden, 10 to 15 more minutes.
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11
Beat the whole egg with 1 teaspoon water, then lightly brush over the crust and bake 5 more minutes.
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12
Cool completely on a rack.
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13
Meanwhile, make the filling: Sprinkle the gelatin over 1 tablespoon cold water in a bowl and let soften 5 minutes.
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14
Put the granulated sugar and vanilla seeds in a saucepan and rub the seeds into the sugar with your fingers.
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15
Add 1 cup cream and whisk over medium heat to dissolve the sugar.
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16
When the mixture comes to a boil, remove from the heat and whisk in the gelatin mixture.
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17
Transfer to a bowl, then set in a larger bowl of ice water and stir with a rubber spatula until the mixture begins to thicken.
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18
Add the remaining 1/4 cup cream and stir until thick, about 2 minutes.
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19
Pour into the tart shell and refrigerate until set, about 1 hour.
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20
Before serving, top the tart with the strawberries and confectioners' sugar.
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21
Photograph by Con Poulos
