Combine flour and salt in a food processor and pulse to combine. Add butter and half the cream cheese and pulse about 10 times, until mixture begins to clump together. Gather up dough and shape
into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy
to handle (about 2 hours).
Preheat to 350°F. Spray two mini-muffin pans with cooking spray.
Divide dough into 24 equal pieces. Place one piece in each muffin cup.
Using fingers, press dough firmly and evenly up sides to make a pastry shell. Freeze 5 minutes.
Mash goat cheese and remaining cream cheese together in a medium bowl until smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until combined. Spoon equal amounts of filling into chilled pastry shells.
Bake tarts until crust is golden brown and filling is puffed (about 25 minutes). Let cool for 10 minutes in pans. Remove tarts from pans and transfer to a wire cake rack to cool completely.
Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey. Arrange berries on top of tarts and drizzle with remaining honey. Sprinkle with the thyme leaves and serve.