Preheat your oven to 350°F (175°C) and line a 9x9 inch baking dish with parchment paper.

In a food processor, pulse together the flour, powdered sugar, and salt.

Add the chilled butter and process until the mixture resembles fine sand.

In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract.

Pour this mixture into the food processor and pulse until crumbly.

Press the dough into the prepared pan and prick with a fork. Freeze for 20-30 minutes.

Cover with foil, add pie weights, and bake for 15 minutes. Remove the foil and weights and bake an additional 20 minutes until golden. Let it cool completely.

Bloom the gelatin in the cold water.

Set a double boiler to simmer. In a heatproof bowl, beat the softened butter and granulated sugar until fluffy.

Add the egg yolks, mango puree, salt, and lemon juice to the bowl, stirring continuously for 15-25 minutes until thickened.

Microwave the bloomed gelatin until syrupy and blend it into the curd. Strain the curd to remove lumps.

Spread the mango curd over the cooled crust and drop spoonfuls of warm raspberry jam on top. Swirl gently with a knife.

Refrigerate for 4-6 hours to set.

Once firm, lift the bars from the pan and slice them into elegant bars.

Serve chilled, optionally dusted with powdered sugar. Store in a sealed container in the refrigerator for up to five days.