Cream butter with granulated sugar, brown sugar and honey until smooth

Combine flour, salt, baking soda and cinnamon in a medium bowl and add to butter mixture

Mix until well combined. Form dough into a disk, wrap with plastic wrap and chill at least 1 hour or until firm.

Lightly flour a work surface and divide disc into quarters. Roll out one quarter at a time into a circle. Lay it over the tart pan, and press into pan. Prick each shell all over with a fork and chill 30 minutes.

Preheat oven to 325°F. Bake chilled shells until golden brown and dry, about 25 minutes.

Combine 1/2 cup milk and 1.5 tablespoons sugar in a medium saucepan. Bring to a simmer over medium heat.

Remove from heat. In a medium bowl, whisk yolks, cornstarch and remaining 1.5 tablespoons sugar together. Add remaining 1/8 cup cold milk and whisk until smooth.

Add 1/8 cup hot milk mixture to egg mixture while whisking continually. Add another 1/8 cup, then add egg and milk mixture back to remaining hot milk in saucepan.

Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened.

Remove from heat, add cream cheese and 1/2 teaspoon vanilla and whisk until smooth. Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Refrigerate.

Gently toss together berries. Remove 1/2 cup of the berries and set aside remaining berries.

Place sugar and 1/4 cup berries in a small saucepan and cook over low heat. Add 1/2 teaspoon water to cornstarch and stir until smooth.

Add cornstarch mixture to berries and sugar stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat and cool completely.

Pour cooked mixture into remaining whole berries and gently combine.

Whisk pastry cream until smooth and spoon into tart shells. Smooth surface and top with berries. Serve immediately after assembling.