Preheat oven to 350 degrees.
Add the flour, sugar and salt to a stand mixer with paddle attachment. Beat on low to combine. Add cold butter, beat until butter is the size of small peas with the flour mixture. This can also be done in a food processor.
With the mixer on, slowly add the ice water until dough forms and is combined.
Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap.
Refrigerate for 1 hour before using.
When ready to use, roll out the dough. Cut individual circles for each tart shell using a glass or pastry cutter. Push each circle into a greased cupcake tray.
Bake empty tarts for 5 - 10 minutes or until a light golden color. Allow to cool.
Fill each tart shell with lemon curd and top with a raspberry.