In a mixing bowl, combine flour, sugar, and salt, blending them together thoroughly. Cut in the vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually stir in ice water, a tablespoon at a time, until a soft dough forms.

Wrap the prepared dough tightly in plastic wrap and refrigerate it for at least 30 minutes.

Preheat your oven to 350°F (175°C). Once chilled, roll out the dough on a lightly floured surface to about 1/8-inch thick and fit the rolled dough into tart pans. Bake for 15-20 minutes, or until golden brown. Allow the tart shells to cool completely.

In a medium saucepan, whisk together lemon juice, maple syrup, and cornstarch over medium heat. Stir continuously for about 5-7 minutes until the mixture thickens and begins to bubble. Remove from heat and let it cool slightly while stirring.

Once the tart shells are completely cool, evenly pour the lemon curd into each shell and gently spread it for an even layer. Press the raspberries lightly into the lemon curd.

Chill the assembled tarts in the refrigerator for at least one hour before serving cold.