ALMOND SHORTBREAD CRUST

1. Preheat oven to 350° F.
2. Whisk flour, almond flour and salt together in a medium sized bowl and set aside.
3. In a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium/high speed for about 5 minutes until light and fluffy, stop the mixer and scrape the bottom and sides of the bowl a few times. Add the almond extract and mix until fully incorporated. 
4. Reduce the speed to low and slowly add the dry ingredients, scraping the bowl a couple of times. Only mix until the ingredients have just come together and the dough is still crumbly.
5. Divide the dough evenly between six 4.75" removable bottom tartlet pans. With lightly floured hands, gently press the dough into the pan so it covers the bottom and a create a thin layer up the sides of the each pan. Prick small holes in the bottom of each tart using a fork.
6. Bake for about 15-18 minutes until the shortbread dough puffs up a bit and is a warm golden color all over. If it gets too puffy, use the back of a measuring cup to gently press the dough back down in the center. Set aside and allow the shells to cool. 

MASCARPONE FILLING

1. Blend the mascarpone, Greek yogurt, honey, lemon zest and lemon juice. Once fully blended, cover with plastic wrap and refrigerate until the the shells have cooled.
2. Fill with the cooled tart shells with mascarpone filling. Smooth out the tops with the back of a spatula.
3. Chill in the fridge for at least a couple of hours so the filling has time to set up.
4. Once the filling is set and doesn't jiggle anymore, decorate the tops with mixed berries and adorn with thyme. 
5. Serve right away or store in the refrigerator until ready to serve, up to 8 hours.