In a bowl, mix flour, sugar, and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Gradually add ice water until a dough forms.

Wrap the dough in plastic wrap. Refrigerate for at least 30 minutes to ensure it firms up for easy rolling.

Roll out the chilled dough and fit it into tart pans. Bake in a preheated oven at 350°F for about 15-20 minutes, or until golden brown. Allow cooling.

In a saucepan, combine lemon juice, maple syrup, and cornstarch over medium heat. Stir continuously until thickened; then remove from heat and let cool slightly.

Pour the luscious lemon curd into the cooled pastry shells. Generously top with fresh raspberries, creating a beautiful contrast.

Chill the assembled tarts in the fridge for at least an hour before serving to let the flavors meld beautifully together.