In a food processor, combine all-purpose flour, powdered sugar, shredded almonds, and salt. Pulse until evenly mixed, then add cold butter cut into small cubes. Blend until the mixture resembles wet sand. Mix in the egg and vanilla extract just until the dough forms. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours or overnight if you have time.

Preheat your oven to 350°F (180°C). Retrieve the chilled dough and roll it out on a lightly floured surface to about 1/4 inch thickness. Carefully place the rolled dough into a greased tart pan, gently pressing it into the sides and bottom. Chill the lined pan for 20 minutes, then line it with foil, fill with pie weights, and blind bake for 20 minutes. Remove the weights and bake for an additional 8-10 minutes until the crust is golden brown. Allow it to cool completely.

In a medium saucepan over medium heat, combine raspberries, fresh mango, sugar, and lemon juice. Simmer for about 10 minutes, stirring occasionally until the fruits break down and the mixture becomes syrupy. Puree the mixture in a blender, then strain it through a fine mesh sieve to remove seeds. Temper the egg yolks by whisking in a bit of the hot fruit mixture, then blend with the remaining puree in the saucepan. Cook over low heat until thickened, about 5-7 minutes, and let cool.

Take your cooled shortcrust and fill it with the chilled raspberry mango curd, spreading it evenly with a spatula. Top your tart with fresh mango slices and raspberries arranged artfully. Cover the tart and chill it in the refrigerator for an additional 2 hours before serving.