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 the dough holds together.

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

Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Transfer to tart pans, trim excess dough, and prick bottoms with a fork. Bake for 15-20 minutes until golden brown.

In a medium saucepan over medium heat, whisk together lemon juice, maple syrup, and cornstarch until thickened, about 5-7 minutes. Remove from heat and let cool.

Pour lemon curd into each tart shell. Wash raspberries and place on top for garnish.

Refrigerate the assembled tarts for at least one hour before serving.