Step by step recipe:

1. 30 min.
   Prepare 400 g Confectioner's custard (Crème pâtissière, or French pastry cream), after leaving the 1 teaspoon tea to infuse in the milk for 5 minutes.
   
   I advise you to use green tea, which goes very well with peaches, and is not at all bitter.
2. 
   Apart from infusing the tea, follow the method for classic confectioner's custard (crème pâtissière, or french pastry cream). At the end, add an attractive green colour with 5 drops food colouring.
   
   Cover and leave to cool.
3. 25 min.
   Roll out 300 g Sweetcrust pastry (pâte sablée) and line your tart tin or mould, then bake the empty pastry case "blind".
4. 5 min.
   Poach 4 peaches (preferably white) in 1 litre Poaching syrup, then cut into 8 slices.
5. 3 min.

   Assemble the tart

   Spread the green-tea custard in an even layer in the pastry case.
6. 5 min.
   Arrange the well-drained peach slices on top of the custard.
7. 3 min.
   If possible, glaze the fruit with a little apricot glaze for a glossy finish. This will also help protect the fruit from oxidation (if you are not serving the tart within a couple of hours).
8. 
   Keep cold before serving.