Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper, allowing an overhang. In a food processor, blend all-purpose flour, powdered sugar, and salt until combined. Add cold butter, processing until the mixture resembles sandy crumbs. Combine egg yolks, heavy cream, and vanilla, adding this to the dry ingredients. Press the dough firmly into the prepared baking dish and chill in the fridge for 20-30 minutes.

Remove the chilled crust from the fridge and bake for 15 minutes with pie weights. After that, take out the weights and bake for an additional 20 minutes until golden brown. Let it cool completely.

Bloom the unflavored gelatin powder in cold water, setting it aside. In a double boiler, combine softened butter and granulated sugar, stirring until creamy. Add egg yolks, mango puree, salt, and lemon juice, cooking until thickened.

Once thickened, stir in the bloomed gelatin until fully dissolved. Strain the mixture through a fine mesh sieve to remove lumps. Spread the warm mango curd over the cooled crust evenly.

Warm the raspberry jam until pourable. Dollop the jam over the mango curd and swirl gently with a butter knife to create marbled patterns.

Chill the assembled dessert in the refrigerator for 4 to 6 hours or overnight. Use the parchment overhang to lift the bars out and slice with a warm knife for clean edges.