First, prepare the confectioner’s cream. In a casserole, pour the milk, setting aside 5 tablespoons; add the cinnamon stick, lemon peel and approximately half the sugar.
Mix a little and heat on medium.
When it starts to boil, turn off the heat, cover and leave to infuse for at least 5 minutes.
While the milk infuses, put the 3 egg yolks and whole egg in a bowl with the tablespoons of milk set aside, the remaining sugar and cornstarch, mixing well to avoid lumps.
Sieve the infused milk and add it to the other mixture, mixing all ingredients well. Once everything is mixed together, put it back in the pot.
Cook on a medium heat, stirring constantly until boiling and thickening. At this point, stir vigorously until there are no lumps left and cook for 1 minute more, removing it from the heat. Add the oil and mix.
Pour the cream into a separate recipient and cover with plastic wrap, ensuring it makes contact with the cream so as not to form a crust, and leave to cool.
Preheat the oven to 350ºF. Place the pastry in a mold and prick with a fork. Bake until golden (approximately 30 minutes). Remove from the oven and leave to cool.
Once the pastry has cooled, fill it with the confectioner’s cream and slice the peaches into fine strips, placing them on the cream.
Leave the tart to cool for one hour and prepare the gelatin covering: hydrate the sheets of gelatin while heating the syrup. When it boils, remove from the heat and add the hydrated, drained gelatin, mixing until it dissolves. Leave to cool at room temperature, and cover the preaches with the gelatin using a silicone brush, decorating with slivered almonds.