Combine all ingredients for filling in a medium sized mixing bowl. Toss well to combine. Let sit at room temperature for 30 minutes, stirring occasionally.
For the crust:
Combine flour and sugar in a medium sized mixing bowl. Mix well.
Using a pastry blender, cut butter into flour mixture until butter pieces are smaller than pea-sized and well distrubted into flour mixture.
Add heavy cream and mix just until combined. Do not overmix. Place mixture in freezer for 20 minutes or until it is cold.
To assemble and bake:
While berries are resting and the crust is cooling, preheat oven to 400°.
Once berry mixture is done resting, distribute it evenly between 6 (6 oz) empty ramekins.
Divide and distribute chilled crust evenly between 6 ramekins over the berry mixture.
Place ramekins in preheated oven and bake until golden, or about 20-25 minutes.
I like to place my ramekins on a cookie sheet for ease when placing in and removing from the oven. Throw a scoop of vanilla bean ice cream on top for extra decadence.Click here for the ramekins I used.