Place shells on a baking sheet. Bake at 350° for 5 minutes or until crisp. Cool on a wire rack.
Combine crumbs, butter, and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.
Combine honey and cream cheese in a small bowl; beat with a mixer at medium speed until smooth. Spoon 1 teaspoon cheese mixture into each shell. Top each shell with 3 raspberries. Sprinkle tops of tarts with remaining 1 tablespoon crumb mixture.