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

In a food processor, combine all-purpose flour, powdered sugar, and salt. Pulse until blended.

Add cold butter pieces and pulse until mixture resembles coarse crumbs.

Whisk together egg yolk, heavy cream, and vanilla extract, then incorporate into dry mix until crumbly.

Press mixture firmly into baking dish, prick with a fork, freeze for 15 minutes, then bake for about 35 minutes until golden brown.

While the crust cools, bloom the gelatin in cold water as per package instructions.

Set up a double boiler and beat together softened butter and granulated sugar until creamy.

Mix in egg yolks, mango puree, salt, and lemon juice. Stir continuously over double boiler until thickened, about 8-10 minutes.

Remove from heat, whisk in bloomed gelatin, and strain through a fine sieve to eliminate solids.

Spread mango curd evenly over the cooled shortbread crust.

Warm raspberry jam slightly and spoon dollops over the curd. Swirl through with a knife to create marbled effect.

Cover with plastic wrap and refrigerate for 4-6 hours until fully set.

Once set, lift from baking dish and slice into squares with a warm knife.

Serve chilled or at room temperature.