Preheat your oven to 350°F (175°C). In a food processor, pulse together all-purpose flour, powdered sugar, and salt until combined. Gradually add cold, cubed butter, mixing until the mixture resembles coarse crumbs. In a separate bowl, whisk together egg yolks, heavy cream, and vanilla extract, then incorporate this into the crumb mixture. Press the dough evenly into a lined baking dish and refrigerate while preparing to bake.

Bake the crust in the preheated oven for 15 minutes. After that, remove it and cover with foil weighed down with pie weights or dried beans. Continue baking for another 20 minutes, or until the crust is a golden brown. Once baked, let the crust cool completely in the dish on a wire rack.

While the crust cools, bloom the unflavored gelatin powder in a small bowl with cold water and set aside. In a double boiler, combine softened butter, granulated sugar, egg yolks, and mango puree over simmering water. Stir continuously until the mixture thickens, about 10 minutes. Remove from heat and incorporate the bloomed gelatin.

Once the crust has cooled, pour the creamy mango curd over it, spreading evenly with a spatula. Take spoonfuls of raspberry jam and drop them onto the mango curd, then use a knife to swirl gently.

Cover the baking dish with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight, to ensure the curd sets properly.

Using a warm knife to avoid sticking, cut the Raspberry Mango Bars into squares or rectangles for serving.