1. In a medium mixing bowl, beat butter and shortening with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Chill dough for 1 to 2 hours or until dough is easy to handle.
2. On a lightly floured surface, roll dough to a ¼-inch thickness. Using a 2½-inch daisy cutter, cut dough into shapes. Press each cutout into a  1¾-inch muffin cup. Place in freezer for 15 minutes.
3. Preheat oven to 350°F. Remove tartlets from freezer and bake for 8 minutes. Remove from oven.
4. Place lemon curd in a resealable plastic bag. Snip one corner of the bag. Pipe enough lemon curd to fill each tartlet two-thirds full.
5. Return tartlets to oven and bake for 2 minutes more or until golden on the bottom and sides. Cool on a wire rack. Just before serving, top each with a raspberry.

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Make-ahead tip: Prepare cookie dough ahead and refrigerate for up to 3 days or freeze for up to 1 month.

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