1. Preheat the oven to 400 degrees.
2. In the bowl of an electric mixer, cream together butter and sugar on medium high speed. Add vanilla extract. Turn speed to low and add flour, mixing until a dough forms.
3. Press the dough evenly into the bottom of a greased 10 inch springform pan. Bake for 10-12 minutes, or until golden brown.
4. Allow the crust to cool in the pan while you prepare the filling.

For the Filling

1. In the bowl of an electric mixer, beat softened cream cheese with powdered sugar until smooth and creamy. Add heavy cream and vanilla extract. Whisk together on medium high speed until soft and fluffy.

For the Tart

1. Remove the crust from the springform pan. If you have difficulty removing the bottom of the pan without damaging the crust, try placing it in the freezer to firm it up so it can be easily maneuvered away from the pan.
2. Spread the filling evenly over the crust, then arrange sliced strawberries and blueberries in a concentric pattern. I like to use similarly sized strawberries in each layer for a uniform look.
3. Refrigerate until serving. This tart can be made a little bit ahead of time, but try to add the berries within a couple hours of serving or it will start to macerate from the sugar in the filling and the juices will run. It will still taste great, but won’t look as tidy.