Preheat oven to 350 degrees F and generously grease little molds or a mini muffin pan.
Place all crust ingredients in a food processor or blender and mix until it forms a ball. Place about 2 tablespoons dough into each mold and push into the bottom and all the way up the sides. Bake for 8-10 minutes until barely starting to turn light brown. If crust puffs up in the middle of the tarts, indent it with the cap of a water bottle or something of similar size (you just want room for lots of filling!). Set on a cooling rack to cool completely. When cooled, use a sharp knife to gently pop each tart out.
For the Filling and Topping:
With an electric mixer, beat the cream cheese with the sugar and vanilla until smooth. Dollop about 2-3 teaspoons filling into each tart crust. Top each filled tart with one raspberry, blackberry, and mint leaf (or kiwi slice).
Keep refrigerated until ready to serve.
Mini Berry Tarts https://www.garnishandglaze.com/mini-berry-tarts/