To make Mini Pecan Crusts: Heat oven to 350 degrees. Line mini muffin tin with paper liners.
In food processor, blend pecans, butter and sugar until mixture forms coarse dough. Scoop about 2 teaspoons pecan mixture into each muffin tin.
Use back of wooden spoon or fingers to press mixture evenly along bottom and up sides of each muffin cup.
Bake 12 minutes, or until crusts are golden brown. Allow crusts to cool completely before removing from pan. Bake 24 crusts.
Spoon 1 teaspoon lemon curd into each Mini Pecan Crust. Top each with one raspberry or three small blueberries. Dust with powdered sugar, if desired.