Beat cream cheese in a medium bowl with an electric mixer until smooth. Add brown sugar, sour cream, lemon juice, and vanilla; mix well. Divide cream cheese filling among tart shells, spreading evenly, then top with berries. Makes 6 servings.

*You may substitute one 6-oz. graham cracker crust for the mini crusts, if desired. Refrigerate at least 2 hours prior to serving for ease in cutting.

**Any fresh berry may be used.