Crush the toasted pecans in a plastic bag with a rolling pan.
In a bowl, add toasted pecans, sugar, salt and graham crackers. Mix together. Add melted butter.
Press mixture into 3, foil-lined rectangular loaf pan sheets.
Chill while you make the cream cheese mixture.
For the Cream Cheese:
In a medium bowl, add cream cheese, vanilla and condensed milk. Mix together until smooth.
Add mixture to the graham cracker base. Chill in refrigerator while you work on the curd.
For the Curd:
Puree raspberries and lemon juice. Strain to capture juice.
In a medium pan, add sugar and egg yolks one at a time. Add lemon zest, lemon juice, salt, corn starch, and flour. Whisk together.
Transfer pan to medium high heat.
Whisk constantly until thick.
Take the pan off the heat. Mix in cubed butter. Then pour in raspberry puree juice.
Mix until the curd sets. Let cool.
Add to cream cheese graham cracker base.
Chill in refrigerator.
For the Swiss Meringue Buttercream:
Add egg whites, sugar and salt in a bowl.
Give the mixture a brief whisk.
Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees F.
Transfer the bowl to a stand mixer with a paddle attachment.
While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in orange blossom water.
Transfer to 3 piping bags fitted with a small, medium and large open star piping tips. Add food coloring to each bag to create a gradient.
For the Assembly:
Pipe designs using each piping bag. Cut into bars about 2 inches wide or triangles.
Video
Notes
I kind of cheated with the raspberry curd by adding a bit of corn starch and flour but I have zero regrets! It set perfectly and there's no way anyone will fault the taste.
If you're not a big fan or raspberries, other fruits like strawberries, could be substituted in without a problem as long as you're just adding the juice of course.
I used orange blossom water to flavor the Swiss buttercream but it can be hard to come by so feel free to add a dash of vanilla instead.