Make the pastry stars: In the bowl of a food processor, combine the flour, salt, and 1/2 teaspoon of the sugar. Add the butter, and process until the mixture resembles coarse meal, about 8 to 10 seconds.

With the food processor running, add the ice water. Pulse until the dough holds together without getting sticky. If the dough is crumbly, add more ice water, 1 tablespoon at a time until dough holds together when pinched.

Roll the dough into a ball. Flatten into a disc and wrap in plastic wrap. Transfer to the refrigerator and chill at least 1 hour.

Preheat the oven to 350°. On a lightly floured surface, roll out half of the dough into a circle (Reserve the remaining half for another use. Dough may be stored, frozen, up to 1 month.) Cut stars using 1-, 1 1/2- and 2-inch star-shaped cookie cutters. Place 1 inch apart on a large ungreased baking sheet. Brush with water; sprinkle with remaining 1 teaspoon sugar.

Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

Make the tart filling: In a medium bowl, add cream cheese, yogurt, maple syrup and vanilla. Using a hand mixer, blend until the mixture is smooth and there are no lumps.

Pour the cheesecake mixture into a 9-inch round baking dish and evenly spread to cover the entire bottom with a spatula. Top the tart with fresh berries. Decorate with the pastry stars. Let chill and serve.