In a stand mixer, cream the butter and confectioners' sugar until light and smooth.

Add the egg yolk and mix until combined.

Add almond flour, all-purpose flour, and salt. Mix until the dough just comes together.

Press the dough directly into a 9–10 inch tart pan with removable bottom or wrap and refrigerate for at least 1 hour.

If chilled, roll between parchment or silicone mat until even thickness.

Transfer dough into tart pan, pressing gently to fit evenly. Trim excess dough.

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

Line with foil and fill with pie weights or baking beans.

Bake for 20 minutes until lightly golden. Remove weights and cool.

In a heatproof bowl over a double boiler, combine mango puree, lime juice, sugar, salt, and egg yolks.

Stir constantly with a spatula until mixture thickens.

Stir in butter until fully melted and incorporated.

Strain the curd for a silky smooth texture.

Pour mango curd into baked tart shell.

Bake at 325°F for 15–20 minutes (longer if curd is cold) until just set.

Cool to room temperature, then refrigerate until fully chilled.

Arrange sliced mango, raspberries, and cherries decoratively over the tart.

Whip cream with confectioners' sugar to medium peaks and pipe or spoon over tart before serving.