Preheat the oven to 350°F.

In a mixing bowl, combine the flour, powdered sugar, and salt.

Add the cold butter and mix until the mixture resembles coarse crumbs.

Stir in the egg yolk and ice water until the dough comes together.

Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork.

Bake the crust for 20-25 minutes or until lightly golden. Remove from the oven and let it cool completely.

In a medium bowl, combine the raspberries, diced mango, lemon juice, and honey. Gently toss to coat the fruit in the mixture.

In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until soft peaks form.

Once the tart crust is cool, spread the whipped cream evenly over the bottom. Top with the raspberry and mango mixture, arranging it artfully.

Chill the tart in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.