Bake tart shells according to manufacturer’s instructions. Let cool completely. Reserve.
Using a non-reactive pan, bring 680g heavy cream to a boil. Pour over 1363g of white chocolate, cover with plastic wrap, and let set for 2 minutes. Whisk to combine. This step can be done in advance; ganache can be stored in the cooler and melted in microwave when needed. Place tart shells on a flat sheet tray lined with parchment, pipe warm prepared white chocolate ganache into shells. Pipe little dollops of raspberry filling on top, swirl with a toothpick and place in cooler to set up.