Preheat the oven to 350°F. Add the powdered sugar, flour, and butter to a food processor, and pulse until the dough starts to come together. Press the crust mixture into a 12-inch tart pan, making sure to press it into the fluted edges. Bake 12-15 minutes until lightly browned around the edges. Remove from the oven and let cool completely.
To make the filling, beat together the cream cheese, sugar, and vanilla until smooth. Spread the filling evenly in the baked tart crust. Arrange the berries and fruit on top of the filling, covering evenly.
To make the glaze, add the limeade, cornstarch, lime juice, and sugar to a small saucepan. Bring the mixture to a simmer over medium heat, stirring frequently. Cook until clear and thick, about 2-3 minutes. Let cool to room temperature.
Using a pastry brush, gently brush the glaze over the top of the tart, being careful not to crush the fruit. Refrigerate until ready to serve.