Preheat your oven to 350°F (175°C). Line a 9x9 inch baking dish with parchment paper. Pulse together the flour, powdered sugar, and salt in a food processor until combined. Add the cold butter pieces and process until fine crumbs. In a separate bowl, whisk together egg yolk, cream, and vanilla; add to the processor and pulse until crumbly. Press firmly into the dish, pricking with a fork. Freeze for 20-30 minutes.

Bake the crust in the preheated oven for 15 minutes with pie weights to prevent bubbling. Then remove weights and bake for an additional 20 minutes until golden. Allow to cool completely.

Bloom the gelatin in cold water. Set a double boiler over gentle simmer. In a bowl over simmering water, combine butter and sugar until smooth. Stir in egg yolks, mango puree, salt, and lemon juice. Continuously stir for about 15-25 minutes until thickened.

Gently heat the bloomed gelatin until melted, then stir into the mango curd mixture. Spread the curd over the cooled crust with a spatula.

Warm the raspberry jam until pourable. Drop spoonfuls on top of the mango curd and swirl gently with a knife. Cover with plastic wrap and refrigerate for 4-6 hours or overnight until set.

Lift the bars out of the dish using parchment. Use a warm knife to slice cleanly. Serve chilled.