Make the pastry: In your food processor, pulse the flour, vegan butter, sugar, salt, and non-dairy milk for about 30 seconds, until the ingredients form a dough consistency. Gently knead the dough into a smooth ball and wrap the dough in cling film or place it in an airtight container and refrigerate for at least 30 minutes. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of 6x4" mini tart tins with some oil or vegan butter.

Using a rolling pin, roll out the chilled dough on a lightly floured surface to around ½ a centimeter thickness. Using a fluted cookie cutter that's wider than the circumference of the tins to cut out circles, re-roll leftover dough if needed. Carefully lift the pastry circles into the tins and use your fingers to gently ease the pastry into the side of each tin. Pierce several holes into the base of the pastry using a fork.

Blind bake the crust: Take several sheets of parchment paper and cut them into circles slightly larger than the tins. Scrunch it up, and then smooth it out into the pastry shells. Fill each base with dried beans, rice, lentils, or baking beads. Blind bake in the oven for 15 minutes. Carefully remove the parchment paper and beans/baking beads and bake for another 7-8 minutes until light golden brown. Place the tins on a cooling rack.

Glaze the pastry: Heat the raspberry jam over a double-boiler or in the microwave so that it becomes runny and glossy. Use a pastry brush to evenly coat the pastry shells.

Make the filling: Make a batch of vegan lemon curd. Allow it to cool slightly for 10-15 minutes.

Add the fillings: Use a piping bag or spoon to fill the cooled pastry shell with the lemon curd. Arrange the raspberries on top, carefully pressing them slightly down into the curd to secure them. Lightly brush the berries with the remaining melted raspberry jam.

Chill: Place the tarts back into the fridge for 2 hours so that they firm up before serving. You can also leave it overnight and serve them the following day.

Storage: Keep covered with plastic wrap or in an airtight container in the fridge for up to 3-4 days.