Soft Sugar Cookie Fruit Tart

Preheat your oven to 350 degrees
In a standing mixer with the paddle attachment, 3/4 cup cream your butter, 3/4 cup shortening and 1 1/2 cup granulated sugar together until lighter in color and fluffy in texture. This takes about 2 full minutes of whipping on high, scraping down the bowl every 30 seconds.
Add the extracts (1 tsp almond, 1/2 tsp vanilla) and stir until combined
Add the 2 eggs and 2egg yolks, stir until just combined
In a separate bowl, combine the dry ingredients: 3 1/2 flour, 2 tsp cornstarch, 1 1/2 tsp baking powder, and 1/4 salt
Turn the standing mixer on low, slowly pour the dry ingredients in. As soon as the cookie dough comes together, stop the mixer.
Press the dough into small tart pans or 1 large tart pan
Flatten the dough into the pan with a small roller or your hands
Bake for 9 minutes. Remove and allow to cool before filling.

In a standing mixer with the paddle attachment, add the 8-ounce cream cheese and 1 cup unsalted butter. Mix on low until the two are combined and slightly softened.
Add the 5 cups powdered sugar and 1 tsp vanilla extract, mix on low until the frosting is combined.
Slowly increase the speed until your mixer is on high. Whip the frosting on high for 1-2 minutes until lighter in color and texture.
Scoop the frosting out on top of the tarts and spread until its in an even layer.
Place berries on top, enjoy immediately or refrigerate until serving.