In a stand mixer fitted with a paddle attachment, cream the butter until it resembles the texture of mayonnaise. Add the powdered sugar and mix on medium speed until well combined. Add the vanilla extract and egg and mix to combine. Combine the almond meal and flour. Add the dries in two to three additions. Scrape the bottom of the mixing bowl to ensure the mixture is well combined. Wrap the dough with plastic wrap and refrigerate for one hour or until firm.

Preheat the oven to 375F. Lightly grease mini tart pans and set aside.

On a lightly floured surface, roll the tart dough out until it 1/8" thick. Cut out circles one inch larger than the circumference of your tart pans. Gently press the dough into the edges of the pan and cut off any excess dough with a pairing knife. Repeat with the rest of the dough. Refrigerate the tart shells until needed.

In a bowl, combine the ingredients for blackberries. Toss to combine thoroughly.

Fill the tart shells with the blackberries and bake for 30-40 minutes until the blackberries have released it's juices and and starts to bubble. Let it cool before taking it out of the mold.

Heat half of the heavy cream in a saucepan over medium heat. Add the chamomile tea and bring to a simmer. Turn off the heat and let it steep for for 10 minutes. Strain and let it cool.

In a stand mixer fitted with a whisk attachment, whisk the the the heavy cream on medium speed. Slowly add the sugar and whisk until it reaches soft peaks. Add a dollop of whip cream and serve.