Start with the crust. Begin by preheating your oven to 350°F (175°C). In a bowl, combine confectioners’ sugar and flour. Next, add the chilled, diced butter. You can use a pastry cutter or your fingers to blend until it resembles coarse crumbs. It shouldn't be overly mixed; you want to keep that airy texture.

Once your mixture looks crumbly, add the salt. Stir briefly to combine, then turn it out onto a lightly floured surface. Form it into a disc, wrap it in plastic wrap, and pop it in the fridge for about 30 minutes. This chilling step is crucial—it helps prevent the crust from shrinking.

After chilling, roll out the dough on a lightly floured surface to about 1/8 inch thick. Place the rolled-out dough into a tart pan. Press gently to line the edges, then trim the excess. Poke holes using a fork along the bottom to prevent bubbling.

Next, cover with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes or until golden.

With the crust cooling, let's tackle the pastry cream. In a saucepan, combine milk and the split vanilla bean. Heat it over medium until it’s just below boiling. In a bowl, whisk together granulated sugar, egg yolks, cornstarch, and flour until it’s smooth and creamy.

Gradually pour about half of the hot milk into the egg mixture while whisking. This tempers the eggs, preventing them from scrambling. Once combined, pour everything back into the saucepan.

Stir constantly over medium heat until the mixture thickens—this can take about 5-7 minutes. Once thickened, remove from heat and transfer to a bowl to cool.

After the pastry cream has cooled slightly, carefully fold in the lime zest and ground cardamom. Spread the cream evenly into the cooled tart shell. Now come the mango slices! Arrange them artistically on top of the pastry cream.

Once assembled, refrigerate the tart for at least an hour to allow the flavors to meld. When ready to serve, enjoy that first slice with a dollop of whipped cream if you're feeling fancy.