Preheat oven to 400 degrees.

In the bowl of a stand mixer, combine the ingredients for the crust until well blended. Press dough into an ungreased 10-inch tart pan. Place crust in freezer about 10 minutes. Remove from freezer, place on a baking sheet, and bake in the pre-heated oven for 10-12 minutes, or until light brown. Cool completely.

Meanwhile, make the filling. In a medium bowl, whisk together the pudding mix and milk until smooth. Refrigerate for 5 minutes.

Beat the cream cheese with an electric mixer until smooth. Add the pudding and mix until smooth. Spread over cooled cookie crust, and refrigerate for 1 hour until filling is slightly firm.

Arrange fresh berries or assorted summer fruits over filling. If desired, brush with lemon curd or fruit preserves mixed with 1-2 tablespoons of water.

Refrigerate for at least 2 hours or until ready to serve.