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

In a food processor, combine all-purpose flour, powdered sugar, and a pinch of salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

In a small bowl, combine the egg yolk, heavy cream, and vanilla extract, then pour this mixture into the processor and pulse until just combined.

Press the dough evenly into the lined baking dish, prick the surface with a fork, and place it in the freezer for 20-30 minutes.

Bake the crust for 15 minutes with pie weights, then remove the weights and bake for an additional 20 minutes until golden brown. Allow it to cool.

Bloom the unflavored gelatin powder in cold water. Set up a double boiler, combine softened butter and granulated sugar in a bowl, and beat until fluffy.

Add egg yolks, mango puree, a pinch of salt, and fresh lemon juice to the butter mixture. Cook over double boiler until thickened, about 15-25 minutes.

Microwave the bloomed gelatin briefly to liquefy. Mix into the thickened mango curd and strain through a fine mesh sieve.

Spread the mango curd evenly over the cooled crust and swirl warmed raspberry jam across the surface. Cover and refrigerate for 4-6 hours or overnight.

Lift the set bars out of the dish using parchment paper and slice into squares. Serve chilled.