1 cup each of California Giant Blackberries, Raspberries, Blueberries, and Strawberries
For the crust:
Preheat oven to 350˚F.
Grind graham crackers to fine crumb. Place crumbs in a medium bowl with sugar. Melt butter and add to the crumbs with honey. Mix with a fork until fully combined. Mixture should hold its shape when pressed together.
Divide crumb mixture evenly among 4 small tart pans or one large tart pan. Press mixture firmly into the bottom of the pan and against the sides. Remove the excess with a sharp knife. Bake for 10-12 minutes or until golden brown. Remove the crusts from the oven and press with the bottom of a glass if necessary while still warm. Allow to cool completely.
For the filling:
Add egg yolks to a medium bowl. Whisk in the corn starch and 3 tablespoons of the sugar. Add ¼ cup of the milk and whisk. Set aside.
In a medium saucepan, add 1 cup of milk and the remaining 3 tablespoons of sugar. Cut the vanilla bean down the center lengthwise and scrape out the seeds. Add the seeds and the vanilla bean to the saucepan. Cook over medium-low heat to a simmer.
Place softened cream cheese in a medium bowl.
Add ⅓ cup of the warm milk mixture to the egg mixture slowly while whisking briskly to avoid cooking the egg yolks. Add all of the egg yolk mixture to the warm milk mixture while whisking. Return to the heat and whisk constantly until mixture just starts to boil and becomes thick. Pour mixture over cream cheese and whisk until smooth. Remove the vanilla bean.
Using a rubber spatula, press the mixture through a fine mesh strainer to obtain a smooth consistency. Cover the custard by placing plastic wrap directly against the surface to prevent a skin from forming. Refrigerate until ready to fill crusts.
When cooled, pipe custard into tart crusts. Add some of each variety of fresh berries to the center of each of the tarts. Serve immediately.