In a mixing bowl, combine flour, sugar, and salt, whisking them together until well integrated. Cut in the vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just holds together.

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. Chilling allows the gluten to relax, resulting in a flakier crust.

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Carefully fit the dough into tart pans, trimming any excess. Bake in the preheated oven for 15-20 minutes, or until the shells are golden brown. Allow the shells to cool completely before filling.

In a medium saucepan, mix lemon juice, maple syrup, and cornstarch over medium heat. Stir continuously until the mixture begins to thicken and bubble, about 5-7 minutes. Remove from heat and let cool slightly.

Once the tart shells are completely cooled, pour the lemon curd into each shell, filling them generously. Arrange fresh raspberries on top, pressing gently into the filling.

Refrigerate the assembled tarts for at least 1 hour to let the flavors meld together and the filling set. Serve chilled.