In a stand mixer, combine 1 ¼ cup flour, ¾ cup sugar, ¼ tsp baking powder, and ¼ tsp kosher salt. Beat on low speed until all are well mixed (around 1 minute).

Add 3.5 oz unsalted butter directly to the dry ingredients. Continue beating on low speed for about 2 minutes until the mixture resembles coarse crumbs.

Beat in 1 large egg and 1 tsp vanilla extract. Keep mixing until you achieve a smooth dough.

Transfer the dough to a piece of parchment paper and form it into a disc. Wrap it tightly and chill in the refrigerator for 30 minutes.

Roll out the chilled dough into a 10” circle. Transfer this to a large baking sheet lined with parchment paper. Chill again while preheating your oven to 350ºF.

Bake for about 12 minutes or until the edges are golden and the surface is dry. Let it cool completely on a wire rack.

While the crust cools, whip ⅓ cup of whipping cream to firm peaks and set it aside.

In another bowl, blend 1 8-oz brick of cream cheese, ⅓ cup granulated sugar, and ½ tsp vanilla extract until light, fluffy, and shiny (should be similar to buttercream). If the cream cheese is too cold, you can warm the bowl with a hot, damp towel for easier mixing.

Gently fold the whipped cream into the cream cheese mixture until combined.

Once the crust is cooled, spread the whipped cream mixture over the crust.

Right before serving, arrange 2 cups of mixed fresh fruit over the creamy topping.