• Preheat oven to 350 degrees.

Prepare shortbread:

• Place butter, granulated sugar, and almond extract in the bowl of a stand mixer. Mix until butter is light and creamy.
• Add flour to butter mixture. Mix just until dough comes together.
• Lightly flour a large cutting board. Place dough on board.
• Using a rolling pin, gently roll out dough until it's about ¼-inch thick.
• With a 3-inch fluted cookie cutter, cut out 10 cookies.
• Place cookies on a parchment-lined baking sheet and, prick each cookie a few times with a fork.
• Bake cookies just until the edges start to turn golden brown, about 20 - 25 minutes. Do not overcook.
  
• Remove cookies from oven and place on a wire rack to cool.

Prepare cream:

• Pour heavy cream into the bowl of a stand mixer and, with the whisk attachment, beat until stiff peaks form.
• Remove cream from bowl and set aside.
• Add cream cheese and powdered sugar to mixing bowl, and with the paddle attachment, mix until completely smooth.
• Using a spatula, gently fold ⅓ of heavy cream into cream cheese until well combined. Repeat 2 more times with remaining heavy cream. Set mixture aside.
  

Assemble tarts:

• Hull strawberries and cut into thirds vertically.
• Slice blackberries in half vertically, if very large.
• Top each cookie with 3 - 4 strawberry slices, placing them around the edges.
• Cover strawberries with a 1/10th of the cream mixture, and then press additional strawberries into cream (in between the other berries).