With hand mixer, cream soft butter in a medium mixing bowl.
Stir in powdered sugar, salt, egg yolks beaten together with cold water and flour just until incorporated.
Press a little less than 1 tablespoon of dough evenly into each min-tart pan.
(Can use a tart tamp for this.)
Prick dough with a fork.
Bake at 350° for 15-20 minutes until just turning golden. (Watch closely.)
Cool tartlet shells.
Spread 1/2 teaspoon seedless raspberry jam in the bottom of each tart shell.
Top with 1 teaspoon or more lemon curd.
Place a raspberry on top of each tart.
Dust with powdered sugar if desired.
Serve immediately or cover and refrigerate 'til serving.