Preheat oven to 375ºF (190ºC). Place tart shells on baking sheet. Bake 12 to 15 min., or until golden brown. Cool completely.
Beat whipping cream with electric mixer until stiff peaks form. Fold in dulce de leche caramel spread and vanilla. Chill 1 to 8 hr.
Fill tart shells with whipping cream mixture. Top with berries. Serve chilled.
Use this filling as a topping for pies or spoon onto fresh fruit such as peaches or cherries.