Combine the flour, powdered sugar, almond flour, salt, and orange zest in a food processor. Pulse until mixed. Add chilled, cubed butter and pulse until crumbs form. Mix in egg yolk and cold water until dough comes together. Chill for at least 30 minutes.

Roll out the chilled dough to fit a tart pan. Trim excess, prick base, and chill for 15 minutes. Preheat oven to 375°F (190°C). Line with parchment, fill with weights, and blind bake for 20 minutes. Remove weights and bake 5-7 minutes until golden.

Heat fresh orange juice in a saucepan. Whisk egg yolks, superfine sugar, and cornstarch in a bowl. Gradually mix in heated juice, then return to pan. Cook over medium heat, stirring until thickened (5-7 minutes). Stir in dissolved gelatin and butter.

Pour orange curd into cooled tart shell, smoothing evenly. Refrigerate for at least 2 hours to set.

Whip heavy cream with powdered sugar until stiff peaks form. Keep refrigerated until ready to use.

Top tart with whipped cream just before serving. Optionally add fresh berries or additional zest. Slice and serve chilled.