1 cup pecans, halves or pieces, divided
1 3/4 cups cake flour, divided
1/2 cup confectioners' sugar, plus more for dusting
2 tablespoons turbinado sugar
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for buttering the ramekins
1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
One 14-ounce jar lemon curd
3 pints fresh raspberries, rinsed and dried
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