In a mixing bowl, combine the gluten-free flour blend with salt. Mix in plant-based butter until the mixture resembles coarse crumbs, then add maple syrup. Form the mixture into a dough and chill in the refrigerator for 30 minutes.

Once chilled, roll the dough out on a lightly floured surface. Cut into circular tart shapes and press them into a tart pan. Bake at 350°F for 15-20 minutes, or until golden brown. Allow to cool completely.

In a blender, combine silken tofu, lemon juice, cornstarch, and maple syrup. Blend until smooth and thickened. Transfer to a saucepan and gently cook over low heat, stirring continuously until it thickens further. Remove from heat and cool.

Once the pastry shells are cool, fill each shell with the lemon curd. Top generously with fresh raspberries for a pop of color and flavor.

Optional: Dust with powdered sugar for a lovely finishing touch.