In large bowl, whisk flour with salt. With pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
In liquid measure, whisk egg with vinegar; add enough ice water to make 1/3 cup (75 mL). Sprinkle over flour mixture, stirring briskly with fork until pastry holds together. Press into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes or 1 hour.

Filling: In bowl, whisk together raisin, chopped pecans or shredded coconut ,brown sugar, honey, egg, butter, vanilla, lemon juice and salt until blended; set aside.
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cookie cutter (or empty 28 oz/796 mL can), cut out 12 circles, rerolling scraps once if necessary. Fit into 2-3/4- x 1-1/4-inch (7 x 3 cm) muffin cups. Spoon in filling until three-quarters full.
Bake in bottom third of 450 F (230 C) oven until filling is puffed and bubbly and pastry is golden, about 10 to 12 minutes. Let stand on rack for 1 minute. Run metal spatula or a butter knife around tarts to loosen; and transfer to rack to let cool.