1. Starting with the crust, sift the flour and sugar into a bowl. Using the pastry blender or two knives cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
2. Add the eggs and combine them with the other ingredients. Wrap the dough with plastic wrap and refrigerate for 1 hour.
3. Remove from refrigerator, roll the dough and place it into a buttered 10 inch tart pan with removable bottom or in a springform pan. Trim all around, fold the overhang under to form the edge and pinch it with your fingertips. Prick the crust in several places with a fork.
4. Put the crust in the oven preheated to 365° and cook it until golden brown, 20 to 25 minutes. Cool the crust to room temperature.
5. Meanwhile prepare the cream. Warm up the milk in a nonstick sauce pan.
6. In a bowl beat the egg yolks with the sugar, add the flour and combine the ingredients until well mixed.
7. Add the milk, a little bit at the time to the egg mixture, and cook it on the stove on medium low heat. Mix the cream continuously with a wooden spoon. When it starts to thicken remove it from the heat and pour it on a plate to cool off.
8. Stir the cream now and then to keep the top from hardening.
9. When cool spread the cream over the crust.
10. Slice the fruit and use it to decorate the crust placing it in rings, a different fruit for each ring. Place the walnut in the middle. Brush the banana slices with a little bit of lemon juice so they don't darken.
11. Refrigerate for few hours and serve it
