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

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

Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/8 inch thickness, fit into tart pans, and bake for 15–20 minutes until golden brown.

In a medium saucepan, combine lemon juice, maple syrup, and cornstarch over medium heat. Stir continuously with a whisk until thick; about 5–7 minutes.

Once cooled slightly, fill each tart shell with the lemon curd and smooth the top. Arrange raspberries on top and press gently.

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