Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper. In a food processor, pulse flour, sugar, and salt until combined. Add cold butter and blend until crumbly. Incorporate egg yolks, cream, and vanilla, pulsing until crumbly. Press into baking dish, prick with a fork, chill for 15 minutes, and bake for 35 minutes until golden brown.

Bloom gelatin in cold water for 5 minutes. Set up a double boiler over medium heat, add butter and sugar, stirring until melted. Gradually whisk in egg yolks, mango puree, lemon juice, and salt, cooking for 15-25 minutes until thickened. Warm gelatin in microwave for 10 seconds, stir into curd and strain through a sieve.

Spread mango curd over the cooled crust. Warm raspberry jam slightly until pourable. Drop spoonfuls of jam over curd and swirl gently with knife or skewer.

Cover with plastic wrap and refrigerate for at least 4-6 hours or overnight. Cut into squares with a warmed knife.