In your food processor, combine flour, powdered sugar, almond flour, salt, and orange zest until well mixed. Cut in cold butter until the mixture resembles coarse crumbs. Add the egg yolk and cold water, pulse until the dough just comes together. Wrap in plastic and chill in the refrigerator for 15 to 60 minutes while you prepare the next steps.

Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick. Carefully transfer it into a greased tart pan, pressing gently into the edges. Prick the base with a fork to prevent bubbling, then chill again for 15 minutes. Preheat your oven to 200°C (390°F). Line the tart shell with foil, fill with pie weights, and bake for 15 minutes until the edges are set; remove weights and bake for an additional 10-12 minutes until golden. Let cool completely.

In a saucepan, gently heat fresh orange juice over low heat. In a mixing bowl, whisk together eggs, superfine sugar, and cornstarch until smooth. Gradually pour the warm orange juice into the egg mixture to temper, then return the mixture to the saucepan. Stir constantly over low heat until thickened, about 5-7 minutes; remove from heat and mix in softened gelatin, butter, and orange zest until well combined.

Pour the cooled orange curd into the pre-baked tart shell, spreading it evenly. Cover with plastic wrap and chill in the refrigerator for at least 3 hours or overnight to allow the filling to set and develop flavors.

In a chilled mixing bowl, whip heavy cream with powdered sugar until stiff peaks form, ensuring a light and airy texture. Just before serving, garnish your Classic Orange Tart with the whipped cream, fresh orange segments, crushed pistachios, and sprigs of mint for a pop of color and flavor.