Pulse vanilla wafers in a food processor 8 to 10 times or until finely crushed. Stir together crushed wafers, powdered sugar, and butter in a medium bowl. Press crumb mixture on bottom and up sides of 6 lightly greased 4-inch tart pans with removable bottoms.
Place on a baking sheet.
Bake at 350 for 10 to 12 minutes or until lightly browned.
Transfer to a wire rack.
Let cool completely (about 30 minutes).
Meanwhile, prepare Filling: Reduce oven temperature to 32
Beat almond paste and next 3 ingredients at medium speed with an electric mixer until well blended.
Pour mixture into crusts.
Bake at 325 for 18 to 20 minutes or until set and just beginning to brown around edges.
Let cool on a wire rack 30 minutes.
Spread 1 1/2 Tbsp. lemon curd onto each tart. Cover and chill 1 to 24 hours.
Remove tarts from pans, and top with raspberries just before serving.
