In a small bowl, combine the vegetable oil, egg yolk, milk and vinegar. Whisk to combine.

In a food processor, combine the flour, sugar, salt and baking powder. Pulse a couple of times to combine. Add the butter and pulse just until it is cut in and resembles coarse crumbs. Do not over-process. Add the wet mixture and pulse just until the flour mixture is moistened.

Transfer the dough to an 11-inch tart pan with a removable bottom. Pat the dough evenly over the bottom of the pan and up the sides. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350ºF. Use a fork to pierce the dough all over. Line the tart dough with foil and fill with pie weights or dry beans. Bake for 15 minutes, then remove the weights and foil. Return to the oven and continue to bake until golden, about 10 more minutes. Beat the whole egg with 1 teaspoon of water and very gently brush over the crust. Bake for an additional 3-5 minutes.  Cool completely.

In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water and let it soften for 5 minutes.

Fill a large bowl with ice and water. Have a smaller bowl that will fit in that larger bowl ready.

Place the sugar in a saucepan. Add 1 cup of the cream and whisk over medium heat to dissolve the sugar. When the mixture comes to a boil, remove it from the heat and whisk in the gelatin mixture. Transfer this mixture to the smaller bowl that you have ready. Place the bowl in the bowl with the ice water.

Stir the mixture with a rubber spatula until it begins to thicken, being careful to not let any of the ice water into the bowl. Once it starts to thicken, add the remaining 1/4 cup of cream and stir until thick.

Pour the filling into the tart shell and refrigerate until set, at least 1 hour.

Before serving, top the tart with the sliced strawberries.