Preheat the oven to 200 ° C.

Mix the flour with the robot or by hand, adding butter, icing sugar, milk, salt and 2 egg yolks. Form a ball.

Spread the dough between two sheets of parchment paper. Place in your individual molds, prick with a fork, cover with cooking balls and cook for about 12 minutes.

Pour the milk into a small saucepan. Add the seeds of the vanilla bean and bring to a boil.

Meanwhile, mix eggs and egg yolk in a bowl with the sugar until the mixture is white and then add the flour, lime zest and its juice (reserve a teaspoon of lime juice for finishes).

Pour half the hot milk slowly into this mixture by whisking the mixture quickly and constantly to avoid lumps.

Put all on the fire with the rest of the milk and cook on low heat for a few minutes until the cream thickens, remove from heat at the first broths.

Allow to cool to room temperature while preparing the filling.

Wash and hull strawberries. Cut in four. Pour the pastry cream on the pie base and arrange the strawberries on the cream.

Heat the jam with the lime juice. Apply with a brush on strawberries for shine.

Exit 30 min, 1 hour before serving.