In a food processor, combine 1 cup of all-purpose flour, 1/4 cup of powdered sugar, 1/4 cup of almond flour, and a pinch of salt. Zest one orange into the mixture for a bright flavor. Add 1/2 cup of chilled, unsalted butter, and pulse until it resembles coarse crumbs. Mix in 1 egg yolk and 2–3 tablespoons of cold water until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 15 minutes.

Preheat your oven to 375°F (190°C). Grease a tart pan, then roll out the chilled dough on a floured surface. Fit the rolled dough into the tart pan, trimming any excess. Refrigerate for another 10 minutes while the oven heats. Line the dough with aluminum foil, fill with pie weights, and bake for 12-15 minutes until firm. Remove the weights and foil, then return to the oven to bake for another 5-7 minutes or until golden brown.

In a saucepan, heat the juice of 3 oranges over medium heat until warm. In a bowl, whisk together 3 large eggs, 3/4 cup superfine sugar, and 2 tablespoons cornstarch until smooth. Gradually add the warm orange juice to this mixture, stirring continuously to prevent curdling. Return the mixture to the saucepan and cook, stirring constantly until it thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat, stir in 1 tablespoon gelatin and 2 tablespoons butter until melted. Let cool slightly.

Once the orange curd is slightly cooled, pour it into the pre-baked tart shell, smoothing the top with a spatula. Cover the tart with plastic wrap and refrigerate for at least 3 hours, allowing the curd to set completely and infuse with flavor.

Before serving, whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form. Carefully spread or dollop the whipped cream over the chilled Classic Orange Tart. Garnish with fresh orange segments and mint leaves for a beautiful presentation. Slice and serve chilled.