In a food processor, combine flour, powdered sugar, almond flour, a pinch of salt, and the zest of one orange. Pulse until it resembles coarse breadcrumbs.

Add chilled, cubed butter and pulse until mixed. Incorporate the egg yolk and a few tablespoons of cold water, blending until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to firm up.

Grease a 9-inch tart pan and roll the dough into the pan, trimming any excess. Prick the base with a fork and chill for 30 minutes.

Preheat the 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, trim the edges if necessary, and bake for another 10-12 minutes until golden.

In a saucepan, heat the juice of about four oranges over medium heat until steaming.

In a bowl, whisk together eggs, superfine sugar, and cornstarch until smooth. Slowly add the hot orange juice, whisking constantly.

Transfer back to the saucepan and stir over low heat for about 5-7 minutes until thickened.

Remove from heat and stir in gelatin until fully dissolved. Allow to cool slightly before incorporating butter and orange zest.

Pour the cooled orange curd into the prepared tart shell, smoothing the top. Refrigerate for at least 3 hours to set.

Whip heavy cream until soft peaks form, gradually adding sugar and bitters until combined.

Garnish with whipped cream, crushed pistachios, and mint before serving.