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

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

Preheat oven to 350°F (175°C). Roll out the chilled dough, fit into tart pans, and bake for 15-20 minutes until golden brown.

In a saucepan over medium heat, whisk together lemon juice, maple syrup, and cornstarch until smooth. Cook until thickened, about 5-7 minutes.

Pour lemon curd into cooled pastry shells and top with fresh raspberries.

Refrigerate the assembled tarts for at least one hour to allow flavors to meld.