Preheat your oven to 350°F. Line a 9x9-inch baking dish with parchment paper. In a food processor, combine flour, powdered sugar, and salt. Add cold butter and pulse until sandy crumbs. In a separate bowl, whisk together egg yolk, heavy cream, and vanilla. Pulse this mixture into dough, press into the pan, prick with a fork, freeze for 20-30 minutes, cover with foil, and bake for 15 minutes. Remove foil, bake for another 20 minutes until golden. Let cool completely.

In a small bowl, bloom gelatin in cold water for about 5 minutes. Set up a double boiler. Beat softened butter and granulated sugar until creamy. Add egg yolks, mango puree, salt, and lemon juice, then cook over simmering water, stirring until thickened (15-25 minutes). Remove from heat, melt gelatin, mix in, strain into a bowl, and spread over cooled crust.

Warm raspberry jam in a small saucepan until spreadable. Spoon dollops over mango curd, swirl with a knife. Refrigerate for 4-6 hours or overnight until fully set.

Lift bars from the baking dish using parchment paper, slice into neat pieces. Clean knife between cuts for perfect presentation!