200g (1/4 cup) all-purpose flour

50 g (½ cup) candy sugar

40 g (1/4 cup) almond flour

1 orange, peeled [optional]

150g(worm cup) unsalted butter, cold

1 egg yolk

15ml(1 TBSP) cold water

300ml(1/4 cup) orange juice, about 3 large oranges

60g (1/4 cup) caster sugar

25 grams (3½ tablespoons) of cornstarch

6 grams (2 teaspoons) of gelatin powder

115g(½ cup) unsalted butter

15ml(1 TBSP) Angostura Orange Bitter [optional]

250ml(1 cup) heavy cream

23g (3 TBSP) granulated sugar

5ml(1 TSP) Angostura Orange Bitter [optional]

1 orange, peeled and sliced

7 g (10 nuts) shelled pistachios, crushed

1. Place the flour, icing sugar, ground almonds, salt, orange zest and cold butter in a food processor. Pulse the ingredients until a breadcrumb-like consistency is formed.

2. Add the egg yolks and cold water and whisk again until the mixture sticks together.

3. Pour the food from the food processor out onto a work surface and roll it into a ball with your hands. Knead the pastry a few times until the dough is smooth.

4. Grease a 23 cm /9 inch loose bottom tart tin.

5. Place a piece of parchment paper on your work surface. Remove the bottom of the tart shell and place it on the paper. Use a pencil to draw a circle on the paper about 4cm larger than the bottom.

6. Dust the bottom of the tin with flour. Place the puff pastry ball in the center of the tin base and flatten it slightly. Roll out the pastry, still on the baking sheet, until it hits the circular mark. When you roll out the pastry, turn the paper to turn the pastry.

7. Gently fold the pastry into the center of the tin base. Carefully lift the base of the baking sheet from the work surface and place it in the baking sheet. Gently rub the pastry into the corners and sides of the baking sheet, pressing the protruding parts gently against the edges of the baking sheet. If there are cracks in the pastry, simply press it together to seal.

8. Press the pastry against the curve of the baking pan and gently poke the bottom with a fork, but not all the way through. Place the pastry lined baking sheet on a baking sheet, cover with plastic wrap or tea towel and chill in the fridge for 30 minutes.

9. Preheat oven to 200°C/180°C, fan 390°F.

10. Remove the pastry from the fridge and cover.

11. Line the inside of the pastry with foil to support the sides, then fill with baking beans.

12. Blind bake for 12-15 minutes, until the pastry is set, then remove the foil and beans.

13. Use a potato peeler to carefully cut the excess from the sides and gently rub the peeler over the excess until it falls off, leaving the edges smooth.

14. Return the empty pastry case to the oven for another 10-12 minutes, or until it turns pale gold and is completely dry.

15. Set aside to cool before making the orange filling.

16. Heat the orange juice on the stove over low heat until it comes to a boil. While the juice is heating up, whisk together the eggs, sugar and cornstarch in a bowl.

17. When the juice begins to boil, slowly pour it over the egg mixture, stirring at the same time. Stir well until well combined, then return to the pan.

18 Put the pan back on low heat and continue stirring until the liquid begins to thicken. Remove from heat and transfer to a mixing bowl. Add the gelatine powder and stir until thoroughly incorporated.

19. Allow the filling to cool slightly, then stir in the soft butter, orange zest and Angostura orange bitter. Whisk with a whisk until well combined.

20. Pour the orange filling into the pastry case and gently drop the pastry case 2.5 cm (1 in) from the counter onto the counter, repeating several times until all the air bubbles have been released from the pastry case. Chill in the fridge for at least 3 hours. For best results, leave overnight.

21. Take the tart out of the tin.

22. Put the cream, icing sugar and Angostura orange bitter in a bowl and beat until stiff.

23. Now decorate however you want. Feel free to take inspiration from the photos or do what you want with them. Enjoy!