Preheat oven to 375 degrees F.

Combine all ingredients except water in a food processor. Pulse together until crumbs are formed.

Gradually, a tablespoon at a time, pour in water while pulsing. Pulse until dough turns light yellow and begins to form a clump.

Form mixture into a ball and flatten it. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll dough out to about 1/8 inch thick, into a circle about 1 1/2 inches bigger than your tart pan.

Place dough into a removable bottom tart pan and press into bottom and up the sides. Remove excess dough.

Use a fork to prick the bottom of the dough. Bake for 15-20 minutes or until golden brown. Allow to cool.

Place cream filling ingredients into a bowl and mix until smooth and creamy.

Add cream cheese filling to tart pan, mixture should be about 1/2 inch thick. Bake for another 12-15 minutes until set.

Add berries to cream cheese layer, starting in the middle and working around in a circle.

Heat jam and water in a saucepan, cool slightly and then brush over the fruit.

Remove from tart pans and keep refrigerated until ready to serve.