Preheat oven to 350°F and place shells on a baking sheet; bake for 5 minutes or until crisp. Cool completely on a wire rack.
Pulse graham crackers in a food processor until crumbly, then combine with melted butter and sugar in a small bowl. Spoon 1/2 teaspoon crumb mixture into each prepared shell.
Combine honey and cream cheese in a food processor; process until smooth. Spoon 1 teaspoon cheese mixture into each shell and top with fresh berries. Sprinkle remaining crumb mixture over tops of tarts. Store in an airtight container in the refrigerator up to 2 days.