In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.
Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.
When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of ⅛ inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut.
Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).
Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats.
Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
Whisk the heavy cream until stiff peaks form. Set aside.
Mix together the cream cheese, powdered sugar, lemon curd, and lemon zest. Once well combined, gently fold in the whipped cream.
Spoon the lemon mixture into each cooled tartlet, and garnish with raspberries. Serve immediately, or refrigerate until ready to serve.