Prepare Crust: In a food processor, combine all-purpose flour, powdered sugar, almond flour, salt, and orange zest. Pulse in chilled, cubed butter until the mixture resembles coarse crumbs. Then, add an egg yolk and enough cold water to form a shaggy dough. Wrap the dough in plastic wrap and chill for at least 30 minutes.

Blind Bake Tart Shell: Roll out the chilled dough on a lightly floured surface to fit a tart pan. Press the dough firmly into the pan's edges and refrigerate for another 20 minutes. Preheat your oven to 200°C (390°F). Line the tart shell with foil, fill with weights, and bake for 12-15 minutes. Remove the weights and foil, then bake for an additional 10-12 minutes until the crust is golden brown. Allow cooling completely.

Make Orange Curd: In a saucepan, heat fresh orange juice over medium heat until steaming. In a mixing bowl, whisk together egg yolks, superfine sugar, and cornstarch until smooth. Gradually pour the warm juice into the egg mixture, whisking constantly. Return this mixture to the saucepan, stirring until it thickens and bubbles, about 5-7 minutes. Remove from heat and stir in gelatin and butter until melted and smooth.

Assemble Tart: Once the orange curd has cooled slightly, pour it into the prepared tart shell, smoothing the top with a spatula. Gently tap the tart pan on the counter to remove any air bubbles. Cover with plastic wrap and refrigerate for a minimum of 3 hours, or overnight, to allow the curd to set perfectly.

Prepare Topping: When ready to serve the Classic Orange Tart, whip heavy cream with a bit of sugar until stiff peaks form. Once the tart has set, garnish it with dollops of whipped cream, fresh orange segments, and any additional toppings.