In a mixing bowl, combine the flour and powdered sugar. Cut in the cold butter until the mixture resembles coarse crumbs.

Add the egg yolk and 1 tablespoon of cold water. Mix gently until the dough comes together, adding the remaining water only if needed.

Shape the dough into a disk, wrap it, and chill for 20 minutes.

Preheat the oven to 350°F (175°C). Grease a tart pan or line a muffin tin for mini tarts.

Roll out the chilled dough and press it into the tart pan or muffin cups. Trim any excess dough and prick the bottoms with a fork.

Bake the tart shells for 12 to 15 minutes, or until lightly golden. Let cool completely.

In a small bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth.

Spoon or pipe the cream cheese filling into the cooled tart shells.

Arrange the mixed berries or edible flowers on top in a flower-like pattern.

Brush lightly with honey or fruit glaze if desired, then chill for 10 minutes before serving.