In a food processor, pulse together flour, powdered sugar, almond flour, and salt until combined.

Add chilled butter and pulse until the mixture resembles coarse crumbs.

Incorporate egg yolk and cold water, pulsing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C). Roll out the dough to about 1/8 inch thick and fit it into a tart pan.

Bake for 15-20 minutes with pie weights until lightly golden, then remove weights and bake for an additional 5 minutes.

Let cool completely before adding filling.

In a saucepan, combine orange juice, superfine sugar, and eggs. Whisk over medium-low heat until thickened (about 10 minutes).

Remove from heat and stir in butter and gelatin mixture until smooth. Allow to cool slightly before pouring into the tart crust.

Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

Whip cream with powdered sugar until soft peaks form and spread over chilled tart. Garnish as desired.