In a mixing bowl, combine flour, sugar, and salt, then cut in vegan butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough forms. Avoid overworking the dough to keep it flaky, then shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Once the dough has chilled for 30 minutes, preheat your oven to 350°F (175°C). Remove the dough from the refrigerator, and lightly flour your surface. Roll out the pastry to about ⅛ inch thickness, then gently transfer it into your tart pans, pressing it into the edges. To prevent bubbling, poke holes in the bottom with a fork before baking.

Place the tart pans in the preheated oven and bake for 15-20 minutes, or until the crusts are golden brown. Once baked, remove them from the oven and allow the tart shells to cool completely on a wire rack while you prepare the lemon curd.

In a medium saucepan over medium heat, whisk together lemon juice, maple syrup, and cornstarch until combined. Keep stirring constantly until the mixture thickens and bubbles, about 5-7 minutes. Remove from the heat and let the lemon curd cool slightly.

Once your tart shells are cool and the lemon curd has slightly thickened, pour the curd into each shell, filling them evenly. Let the tarts set at room temperature for about 10 minutes.

Carefully top each tart with fresh raspberries, spacing them evenly. Press them gently into the curd so they stick, and consider adding a sprinkle of powdered sugar on top.

Place the assembled Vegan Lemon Raspberry Tarts in the refrigerator and chill for at least 1 hour. When ready to serve, take them out and indulge in each tangy, sweet bite!