In a bowl, beat together the very soft unsalted butter and powdered sugar until light and fluffy.

Add the egg and almond meal, followed by the all-purpose flour and a pinch of salt. Mix until it forms a dough.

Wrap the dough in cling film and chill in the fridge for about 30 minutes.

Zest your three large oranges and juice them.

In another bowl, whisk the eggs and caster sugar until creamy, then add the orange juice, zest, cornstarch, and soft butter.

Cook this mixture over low heat, stirring constantly until it thickens into a smooth cream.

If desired, add the gelatine powder for a silky finish.

Preheat oven to 180°C (350°F). Roll out chilled pastry and place it in a tart tin. Trim the edges and prick with a fork.

Bake the pastry for approximately 20-25 minutes until golden brown.

Let it cool before ladling the Orange Cream into the crust.

Refrigerate the tart to set.