We had strawberries and kiwis on hand so once again I opted for a fruit tart. This recipe is heavy on egg yolks but light on butter. I used Ina's pastry cream recipe. Since I didn't use butter or heavy cream, the custard came out a bit too thick.
For the tart, I modified this recipe by replacing 1 cup of the flour with ground walnuts and using whole wheat flour for the rest. Butter was reduced to 3 tablespoons and 1/4 teaspoon of nutmeg and a dash of cinnamon were added. I really liked using the ground walnuts. Not only are they healthier, but their fat content enables you to cut the butter.