In a large mixing bowl, combine flour, sugar, and salt, stirring to mix well. 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, until the dough holds together but is not sticky.

Shape the dough into a flat disc and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough to about ¼ inch thick and transfer it into tart pans. Bake for 15-20 minutes or until golden brown.

In a medium saucepan, whisk together lemon juice, maple syrup, and cornstarch until smooth. Cook over medium heat while stirring until it thickens and bubbles.

Once the lemon curd is set in the tart shells, generously top each with fresh raspberries.

Refrigerate the tarts for at least an hour before serving.