Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper. In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Blend in cold butter until the mixture resembles coarse crumbs. Mix in egg yolks, heavy cream, and vanilla extract until just combined. Press into the bottom of the pan and freeze for 20-30 minutes.

Cover the crust with foil and weights, then bake for 15 minutes. Remove the foil and weights and continue baking for an additional 20 minutes or until golden brown. Allow to cool completely on a wire rack.

Bloom the gelatin in cold water in a small bowl. In a double boiler, mix softened butter and granulated sugar until creamy. Stir in egg yolks, mango puree, lemon juice, and a pinch of salt. Cook until thickened, about 15-25 minutes, stirring frequently. Once thickened, add melted gelatin and stir until incorporated.

Pour the cooled mango curd evenly over the cooled shortbread crust. Smooth the surface and allow to cool slightly before adding the raspberry swirl.

Warm the raspberry jam in the microwave for 10-15 seconds. Drop spoonfuls over the mango curd and swirl with a knife or toothpick. Refrigerate.

Refrigerate for 4-6 hours or overnight to allow the custard to set firmly.

Lift the bars out of the pan using parchment paper. For clean slices, dip a sharp knife in hot water and wipe it clean between cuts. Slice into squares or rectangles. Serve chilled.