Preheat your oven to 200°C (390°F). In a food processor, combine flour, powdered sugar, almond flour, salt, and orange zest. Pulse until mixed.

Add chilled butter and pulse until it resembles coarse crumbs. Incorporate the egg yolk and cold water, mixing until a dough forms. Chill for at least 15 minutes.

Roll out the chilled dough until about 3 mm thick. Transfer to a tart pan, press into the sides, and trim the edges. Prick the base with a fork, add parchment paper, and pie weights. Blind bake for 15–20 minutes until golden brown. Let it cool.

Heat fresh orange juice in a saucepan until steaming. Whisk together eggs, superfine sugar, and cornstarch in a bowl until smooth. Slowly add hot juice while whisking. Cook the mixture over low heat until thickened.

Remove from heat and stir in gelatin and butter until dissolved. Pour into the cooled tart shell, smoothing the top. Refrigerate for at least 3 hours or overnight.

Whip heavy cream in a bowl until soft peaks form. Gradually add powdered sugar and whip until creamy.

Dollop whipped cream on top, decorate with orange segments, crushed pistachios, and mint leaves. Slice carefully and serve chilled.