Begin by combining flour, powdered sugar, almond flour, salt, and grated orange zest in a food processor.

Cut cold, unsalted butter into cubes, adding it to the mixture. Pulse until it resembles coarse breadcrumbs, about 10 seconds.

Add the egg yolk and a few tablespoons of cold water, pulsing briefly until the dough just comes together.

Chill the dough in plastic wrap for at least 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle.

Transfer it to a tart pan, prick the bottom with a fork, and chill for another 15 minutes.

Line the crust with parchment paper, fill with pie weights, and bake for 12-15 minutes until the edges are set.

Remove the weights and parchment, then bake for an additional 10-12 minutes until golden brown.

In a saucepan, gently heat fresh orange juice over medium heat.

In a separate bowl, whisk together eggs, superfine sugar, and cornstarch until smooth.

Gradually pour the hot orange juice into the egg mixture, whisking continuously.

Return the mixture to the saucepan, cooking on low heat while stirring constantly until it thickens, about 5-7 minutes.

Remove from heat and stir in softened gelatin and butter until fully incorporated.

Pour the orange curd into the prepared tart shell, smoothing the top with a spatula.

Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.

Before serving, whip heavy cream with a dash of sugar until soft peaks form.

Garnish the tart with whipped cream, fresh orange segments, and a sprinkle of crushed pistachios.