In a Stand Mixer, cream the butter and sugar with the Beater Blade. Then add the yolk and mix to combine. Add the flour and salt, blend until it comes together.

Press the dough into a 9 to 10-inch Tart Pan with Removable Bottom or form the dough into a disk and refrigerate for at least an hour.

Roll out the dough and transfer it into the tart pan, pressing to fit.

Freeze the dough for about 15 minutes while preheating the oven to 350°F.

Fill the tart shell with foil and baking beans or pie weights. Bake for about 20 minutes.

In a bowl set over a double boiler, mix together the mango, lime, sugar, salt, and yolks. Stir to thicken, then add butter and strain the curd.

Pour the curd into the prepared tart shell and bake at 325°F until set (15-35 minutes depending on temperature of curd). Cool to room temperature and refrigerate until well chilled.

Garnish with sliced mango, raspberries, and cherries.

Whip cream to medium peaks and pipe over the curd. Serve remaining cream with sliced tart.