In a large bowl, combine flour, powdered sugar, almond flour, salt, and orange zest. Mix in butter until coarse crumbs form. Add egg yolk and cold water, stirring until dough forms. Shape into a disk, wrap in plastic, and chill for 15 to 60 minutes.

Preheat oven to 200°C (390°F). Roll out the chilled dough, press into greased tart pan, prick with a fork, and chill for 15 minutes. Bake covered for 12-15 minutes, then remove cover and bake an additional 10-12 minutes until golden brown.

In a saucepan over medium heat, combine orange juice, superfine sugar, and cornstarch until dissolved. Whisk eggs in a separate bowl and temper with the warm mixture. Return to saucepan, cook, stirring continuously until thickened. Remove from heat and mix in gelatin and butter.

Once crust cools, pour orange curd into baked shell, spreading evenly. Cover with plastic wrap and refrigerate for at least 3 hours.

In a bowl, whip heavy cream on medium speed. Gradually add powdered sugar until soft peaks form. Don't overwhip and set aside until ready to serve.

Once set, remove tart, top with whipped cream, fresh berries, or orange zest. Slice and serve.