Blend all dry ingredients for the crust in a food processor. Cut the butter into small chunks and pulse in the food processor until it forms small crumbs. Pat into a pie tin in shape of crust, and let sit in fridge for 30 minutes.
While crust is refrigerating, using a whisk or a hand mixer blend the the cheeses together until smooth and creamy.
Add seeds of the vanilla bean. Add the white chocolate mixture to the two cheese mixture until well combined.
Pour the filling into crust, smooth out the top, and place in the fridge for 1 hour. While the tart is chilling, macerate the three berries with lemon and sugar, and chill.
When you’re ready to serve the tart, decorate with berries and flowers. Dig in and keep cool!