Preheat your oven to 350°F (175°C). In a food processor, combine the all-purpose flour, powdered sugar, and salt until well mixed. Add cold, cubed butter and pulse until the mixture resembles fine sand. Next, mix in the egg yolk and heavy cream until just combined. Press the crumbly dough evenly into a lined 9×9 inch baking dish and chill in the refrigerator for 20-30 minutes.

Once chilled, remove the crust from the refrigerator and blind bake it for about 15 minutes. After that, carefully remove any weights and continue baking for an additional 20 minutes, or until the crust is a beautiful golden brown. Allow the crust to cool completely in the baking dish on a wire rack before moving on to the mango curd.

To make the luscious mango curd for your Raspberry Mango Bars, start by blooming the unflavored gelatin in cold water in a small bowl. In a double boiler over simmering water, combine softened butter and granulated sugar. Heat until melted, then whisk in the egg yolks, mango puree, salt, and fresh lemon juice. Stir continuously for 15-25 minutes, until the mixture thickens to a silky consistency.

Once the mango curd has thickened, add the bloomed gelatin and stir until fully dissolved. Remove the mixture from heat and strain it through a fine mesh sieve to ensure a smooth curd. Gently spread the warm mango curd over the cooled shortbread crust, smoothing it out evenly. Then, warm the raspberry jam slightly and drop spoonfuls on top of the mango curd. Use a toothpick or knife to swirl the jam through the curd, creating a beautiful pattern.

Refrigerate your assembled Raspberry Mango Bars for 4-6 hours, allowing the layers to set perfectly. This step is crucial for achieving a clean slice and ensuring that the bars hold their shape beautifully when cut. Once set, they will be a delightful blend of creamy mango and tart raspberry.

When ready to serve, gently lift the bars using the parchment paper edges. For clean, beautiful slices, warm a sharp knife under hot water, then wipe it dry before cutting through the bars.