1-Begin with the tart crust: Cream the soft butter and confectioners’ sugar until smooth. Add the egg yolk and mix well, then incorporate the flour blend including the almond meal or flour, all-purpose flour, and salt until a dough forms. Press the dough into a 9-10 inch tart pan, or chill it for at least 1 hour before rolling it between parchment or wax paper for even thickness.

2-Once shaped, freeze the dough for 15 minutes. Preheat your oven to 350°F and blind bake it with foil and weights for about 20 minutes to get that perfect crisp pastry.

3-For the mango curd: In a bowl over a double boiler, mix the canned mango puree, lime juice, sugar, salt, and egg yolks. Stir constantly until the mixture thickens, then stir in the unsalted butter until it’s fully melted. Strain the curd for a smooth finish and pour it into the baked tart shell.

4-Bake the filled tart at 325°F until set this takes about 15-20 minutes if the curd is warm, or 35 minutes or more if it’s chilled. Let it cool to room temperature and then refrigerate until well chilled for the best texture.

5-Finally, for garnishing: Arrange the sliced mangos, raspberries, and halved cherries over the chilled curd. Whip the cream to medium peaks and pipe it over the top, then dust with confectioners’ sugar. For added flair, serve with extra whipped cream on the side.