Start with the pastry. Using a whisk, beat the egg yolks, whole egg, and sugar until the mixture is pale and fluffy.

On your work surface, make a well with the flour and place the vanilla, salt, and cold butter in the center.

Slowly add the egg and sugar mixture to the center of the flour.

Quickly knead the dough with cold hands to incorporate the butter into the flour.

Once the dough comes together, wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.

After chilling, flour your work surface and roll out the dough with a rolling pin to about 3/8 inch (1 cm) thick.

Butter and flour a tart pan with a removable bottom, then line it with the pastry dough.

Prick the pastry with a fork and bake in a preheated oven at 350°F (180°C) for about 20 minutes. Remove from the oven and let cool.

Now prepare the panna cotta. Soak the gelatin in cold water.

Meanwhile, pour the milk into a saucepan, place over medium heat, and bring to a boil.

Remove the milk from the heat and add the well-drained gelatin, heavy cream, sugar, and vanilla. Mix well.

Spread the strawberry jam over the cooled pastry, then pour the panna cotta mixture on top, filling to the edge.

Let cool, then refrigerate overnight so it sets properly. Decorate the top as you like.