Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper for easy removal.

In a food processor, combine all-purpose flour, powdered sugar, and salt. Pulse in cold butter until the mixture resembles coarse crumbs.

In a separate bowl, mix the egg yolk, heavy cream, and vanilla extract; add this mixture to the processor until crumbly.

Press the mixture firmly into the prepared pan, prick with a fork, and then freeze for 20-30 minutes. Bake for 35 minutes or until the crust is golden brown.

While the crust bakes, prepare the mango curd. Bloom the unflavored gelatin powder in cold water according to package instructions.

In a double boiler over simmering water, whisk together softened butter and granulated sugar until creamy.

Gradually incorporate egg yolks, mango puree, salt, and fresh lemon juice. Stir continuously for 15-25 minutes, until the mixture thickens and coats the back of a spoon.

Remove from heat, mix in the melted gelatin, then strain through a fine sieve to remove any lumps.

Once the crust has cooled completely, spread the mango curd evenly over the cooled crust.

Drop spoonfuls of warmed raspberry jam in random spots atop the mango curd. Swirl the raspberry jam into the curd using a knife or skewer.

Refrigerate your assembled Raspberry Mango Bars for about 4-6 hours or overnight. Once firm, slice into squares with a sharp knife.