For tart shell, combine flour, sugar and salt to food processor and pulse a couple times.

Add chilled butter to flour mixture and pulse several times until crumbly. With processor running, slowly add egg and process about 30 seconds until mixture comes away from sides (do not over process). Dough should hold together when gently squeezed in hand.

Turn out onto lightly floured surface and shape and flatten into round or rectangular shape, depending on type of tart pan used.

Cover with plastic wrap and refrigerate for at least one hour.

Roll out onto lightly floured surface to desired thickness and press into bottom and sides of tart pan (with a removable bottom). Don't worry about tears or cracks; just press little pieces of dough into those broken places.

Cover and refrigerate for 30 minutes (or until ready to use).

Heat oven to 375 degrees F.

Prick bottom with fork; cover losely with foil. In center, place pastry weights or beans to prevent shell from forming bubbles.

Bake for about 20 minutes, remove foil (and weights), and bake for another 10 minutes or so, until shell is light golden brown. Set aside and let cool.

For berry topping, stir together 2 tablespoons of water and cornstarch in mixing bowl; stir in half the blueberries and half the berries. Add to saute pan with lemon juice and sugar.

Bring to boil, reduce heat and simmer for a minute or two until mixture thickens. Remove from heat and stir in remaining berries, reserving a handful of both blackberries and strawberries for garnish. Set aside.

For pastry cream, add sugar and cream cheese to electric mixing bowl and beat until creamy. Add heavy cream, vanilla extract, and continue to beat until fluffy. Spread mixture into cooled pastry shell.

To assemble, spread cream cheese filling in bottom of shell to halfway. Layer berry mixture on top and further garnish with additional fresh berries.

Enjoy!