Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.

In a food processor, combine all-purpose flour, powdered sugar, and salt, blending until mixed.

Add cold butter and pulse until the mixture resembles coarse sand.

In a separate bowl, whisk together the egg yolk, heavy cream, and vanilla extract, then combine with the flour mixture.

Press the crust into the bottom of the dish, prick with a fork, and freeze for 20-30 minutes.

Cover with foil and pie weights, then bake for 15 minutes.

Remove the weights and bake for an additional 20 minutes until golden. Allow to cool.

While the crust cools, bloom the unflavored gelatin powder in cold water and set aside.

Using a double boiler, combine softened butter and granulated sugar, mixing until fluffy.

Gently stir in the egg yolks, mango puree, salt, and fresh lemon juice.

Cook over simmering water, stirring continuously until the curd thickens, about 15-25 minutes.

Once thickened, melt the bloomed gelatin and mix it into the curd.

Strain the curd through a fine mesh sieve for a silky texture.

Warm your raspberry jam in a small saucepan until it becomes more fluid.

Pour the creamy mango curd over the cooled crust, smoothing it into an even layer.

Using a knife, create swirls of the raspberry jam through the mango curd.

Place the baking dish into the refrigerator to chill and set for 4-6 hours or ideally overnight.

Once set, lift the bars out of the pan using the parchment paper for easy removal.

To cut the bars neatly, use a warm knife, wiping it clean between slices.

Cut them into squares or rectangles, and serve chilled.