Preheat the oven to 350 degrees F. Place the tart shells on a baking sheet. Prick each one a few times with a fork to help prevent them from puffing as they bake. Bake tarts until golden brown, about 15 to 18 minutes. Cool tarts to room temperature. Carefully remove tarts from their foil liners and set on a platter.
When ready to serve, uncover and top each tart with 6 to 8 raspberries, depending on their size. Dust the tarts with icing sugar and serve.
Recipe Options: For sweeter tart, use Belgian milk chocolate to make the filling. Instead of raspberries, use blueberries or blackberries on the tarts, or use a mix of berries. For a glazed look, instead of dusting tarts with icing sugar, lightly brush them with melted apricot jam.
Serve the tarts with rich coffee and, if desired a little of the orange liqueur you used in the chocolate filling.