Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper. In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until it resembles sandy crumbs. Mix together egg yolk, heavy cream, and vanilla, then pulse into the flour mixture. Press firmly into the baking dish and freeze for 20-30 minutes.

Cover the crust with foil and bake for 15 minutes. Remove the foil and bake for an additional 20 minutes or until golden brown. Allow the crust to cool completely.

Bloom the gelatin in cold water. Set a heatproof bowl over simmering water. Combine softened butter and sugar, beating until mixed. Gradually add egg yolks, mango puree, salt, and lemon juice. Cook for 15-25 minutes until thickened.

Gently heat the bloomed gelatin until syrupy. Stir into the mango curd and strain if desired. Pour over the cooled crust.

Warm the raspberry jam until slightly melted. Dollop over the mango curd and swirl with a knife. Refrigerate for 4-6 hours or overnight.

Remove the bars using the parchment overhang. Slice into squares with a warm, clean knife.