In a stand mixer or with a hand mixer, beat butter, powdered sugar, salt, and extracts for several minutes, until smooth, scraping down the bowl as needed. With the mixer on low speed, slowly add the flour and beat until just combined.
Place the dough into a 9 inch tart pan with a removable bottom. Using your hand, press the dough evenly into the bottom of the tart pan. You want the dough to be completely flat (like a large cookie).
Bake the crust for 13-15 minutes, until it begins to turn light golden brown (be sure not to over bake it). Cool completely on a wire rack.
For the topping:
Whip the heavy cream until stiff peaks form, set aside.
In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract. Using a rubber spatula, fold the whipped cream into the cream cheese mixture, until smooth and combined.
Remove the crust from the tart pan and onto a serving platter. Spread the cream topping onto the cooled crust, leaving a half inch edge around the outside. Top with berries.