Beat the butter and powdered sugar in the bowl of a stand mixer until creamy.
Beat in the egg yolk and mix until fully combined.
With the mixer on low speed, beat in the salt and flour just until the dough comes together and there is no more visible flour. Careful not to overmix. Remove dough from the bowl and press the dough into the tart pan, making sure it is evenly distributed. Using a fork, prick the bottom of the tart shell to prevent the bottom from puffing up when baking.
Wrap the pan loosely in plastic and chill 30 minutes.
Bake the tart shell at 410F until the crust is golden brown (approximately 15 minutes). Remove carefully from oven and let rest on a wire rack. Let cool completely before filling with cream.
Crème Chantilly
In the bowl of a standing mixer, combine whipping cream, icing sugar, and vanilla bean. With the whisk attachment, whisk mixture on medium-speed until stiff peaks form.
Keep cream chilled until ready to use.
Mango Rose
Wash and peel two large mangoes. Mangoes that are not overly ripe work best.
Stand the mango on your cutting board stem end down and hold. With a sharp knife, cut from the top of the mango, down one side of the pit. Then repeat with the other side. You will have two large pieces of mango.
Take a mango half and cut thin 1cm slices width-wise, so you get half circle slices. Save the smaller slices for the centre of the 'rose' and use larger slices for the outside petals.
After you have filled the cooled tart shell with cream, start arranging mango slices flat side down from the edges of the tart shell. Have the end of each mango slices overlap a bit. Continue building the flower until you have reached the centre of the 'rose.'
If tart is not being served right away, a simple glaze or melted apricot/apple jelly glaze should be brushed on with a pastry brush to prevent mangoes from browning.