In a small food processor, pulse the graham crackers until you have about 2 cups of crumbs. Then add the brown sugar and melted butter to the food processor and pulse a few more times until the ingredients are combined and resemble the texture of wet sand.

Pour the graham cracker mixture into a 9” tart pan and begin pressing it down into the pan to create the crust (I use the bottom of a measuring cup to get it firmly packed down and pressed against the sides of the tart pan).

Once the crust is firmly packed into the tart pan, place it in the fridge to chill while you make the filling.

In a large bowl combine the whipping cream, sugar, and vanilla extract and use a hand mixer or stand mixer with a whisk attachment to beat the cream until it begins to thicken. Once you reach a thick whipped cream texture, add in cubed pieces of the cream cheese and spoon in the mascarpone cheese. Continue to beat together until the ingredients are combined and thickened.

Pour the filling into the chilled tart crust and smooth out the top with a spatula. Place the tart in the fridge for at least 6 hours, or ideally overnight.

Garnish before serving with fresh berries and mint sprigs; serve chilled.