In a stand mixer with the paddle attachment, cream together the sugar and room temp butter. Add the egg and scrape down the bottom and sides to fully incorporate. Add Flour all at once and mix just until incorporated.

Separate dough into two equal balls and wrap one in plastic, place in refrigerator or freezer for another use. Roll out the other dough ball onto a lightly floured surface. Flour as needed to prevent from sticking. Use an offset spatula to unstick the dough from the surface, as needed Roll the dough over your rolling pin half way then pull the dough up and over onto your tart pan. Places edges of dough into the pan at a 90 degree angle. Patch the dough as needed if it tears, using water and excess dough. Use the offset spatula to scrape excess dough away from the top edges of the tart pan.

Bake for 20-25 minutes at 350 or until starting to brown. Let cool then set aside or wrap in plastic and place in fridge if making this in advance.

Set up an ice bath and strainer (medium bowl set over larger bowl with ice water inside, mesh strainer on top of the top bowl). In a small bowl whisk together the cornstarch, 2 ounces of the sugar and the eggs (both yolks and whole eggs). Set this aside. Bring the half and half along with 3 ounces of sugar and the ginger to a boil (watch carefully as milk tends to boil over quickly). Temper the starch mixture with the hot milk by adding 1/4 cup of hot milk to the eggs and quickly stirring. Do this twice then add in all the egg/cornstarch mixture to the hot milk over medium heat. Turn up to medium high and bring back to a boil, constantly stirring with either a whisk or spatula (making sure it doesn't stick to the bottom of the pan). Cook for 1-2 minutes after you bring it to a boil, still stirring all the while. This step is essential to cooking out the cornstarch so that your pastry cream doesn't taste like starch. Remove from heat and stir in vanilla and butter. Strain through a mesh strainer into a bowl set over a larger bowl filled with ice water. Let cool, then cover the top of the pastry cream with plastic wrap to prevent skin from forming on top.

Slice peaches into 1/4 inch or smaller slices. Spread out cooled pastry cream evenly onto the tart shell. Then place peach onto the top of the tart starting from the middle and circling out until you get to the edge of the pastry cream.

Serve immediately or refrigerate then serve. This tart is best served the day its assembled (tart shell and pastry cream and be made and refrigerated a day in advance).