Pulse the flour and salt together in your food processor until combined. Add the cold, cubed butter and pulse again until the mixture looks like coarse, chunky oatmeal, with visible bits of butter still intact. Drizzle in the ice water one tablespoon at a time, pulsing just until the dough starts clumping into sandy crumbs. I always stop the moment it holds together, since overmixing makes the crust tough instead of flaky.
Tip the crumbly dough out onto your counter and gently knead it just enough to bring it together into a disc. Wrap it tightly in plastic wrap so it doesn't dry out. Pop it in the fridge for at least an hour, though I sometimes leave mine overnight if I'm prepping ahead for a party the next day.
Lightly flour your work surface and rolling pin before you start, since lemon dough can get sticky fast. Roll the chilled disc out to about ⅛ inch thickness, keeping the pressure even so you don't get thin spots. Use your round cutter to stamp out circles slightly larger than your tart tins, then gently press each one into place.
Preheat your oven to 325°F while you line each pastry shell with a small piece of parchment paper and fill it with pie weights. Bake for about 15 minutes, then carefully lift out the paper and weights before returning the shells to the oven for another 5 minutes. You're looking for a light golden color all over, not just around the edges.
Once baked, let the tart shells rest in their tins for a few minutes before transferring them to a wire rack. I never rush this part because warm shells can crack or crumble when you try to remove them. Give them a full 15 to 20 minutes to firm up before filling.
Spoon 2 to 3 tablespoons of lemon curd into each cooled shell, smoothing the top with the back of your spoon for a neat finish. Top each tart with a few fresh berries right before serving so they stay bright and don't go soggy. This final step takes barely a minute but makes every tart look bakery-perfect.
