Peach and Ginger Cream Tart

all purpose flour ((.75lb))

butter (at room temperature (2 sticks))

sugar ((.0625 lb))

egg

half and half

grated fresh ginger ((optional))

sugar ((divided into 3 and 2 ounces))

cornstarch

egg yolks

whole eggs

vanilla

butter or ghee

peaches (sliced into 1/4 inch pieces or thinner)

stand mixer (tart pan, offset spatula, rolling pin, saucepan, whisk, spatula, mesh strainer, small bowl set over a larger one for an ice bath,)