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.

You can immediately press the dough into a 9 to 10-inch Tart Pan with Removable Bottom or form the dough into a disk and wrap it in plastic. Refrigerate for at least an hour.

Roll out between a Nonstick Silicone Baking Mat (or wax paper) and a sheet of plastic wrap.

Use the silpat to pick up the dough and drape it over the tart pan. The dough will certainly break apart and you will have to press it into the pan, but by rolling it out you will have a uniform thickness.

Scrape off the excess dough from the top of the pan. Freeze the dough for about 15 minutes while the oven preheats to 350 degrees.

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. Use a rubber spatula to stir it until it starts to thicken. Then stir in the butter. Once it is thick, strain the curd.

To make the tart, pour the curd into the prepared tart shell and bake at 325°F until the curd is set (this can take 15-20 minutes for curd that is still warm or up to 35+ minutes for chilled curd). Let cool to room temperature, then refrigerate until well chilled.

To garnish, add the sliced mango, raspberries and cherries.

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