Mix plain flour, almond flour, and a pinch of salt in a bowl. In another bowl, cream unsalted butter and icing sugar until light and fluffy. Add the egg yolk and combine. Gradually mix in the flour mixture until a dough forms, then refrigerate for 30 minutes.

Preheat the oven to 200°C (400°F). Roll out the dough to fit the tart pan, press into the pan, and prick the base. Cover with parchment paper and add pie weights. Bake for 15-20 minutes until golden.

Combine mango puree, egg yolks, granulated sugar, lime juice, and a pinch of salt in a heatproof bowl. Cook over a double boiler, stirring constantly until thickened, about 10-15 minutes. Stir in unsalted butter until smooth, then strain.

Pour the mango curd into the cooled tart shell, spreading it evenly. Lower oven temperature to 160°C (325°F) and bake for an additional 15-20 minutes until edges are set.

Let the tart cool at room temperature for 30 minutes, then refrigerate for at least 1 hour. Top with fresh fruits before serving.