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.
Place whipping cream in a small pot and bring to a boil. Stir in chocolate and brandy, rum or orange liqueur. Mix just until chocolate is melted and well incorporated. Carefully place chocolate mixture into the tart shells, using a small spatula to ensure you get every last bit of it. Cool tarts to room temperature. Tent tarts with plastic wrap and refrigerate until ready to serve. (Tarts can be made to this point a day before needed.)
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.