To make the crust, in a food processor, break Maria cookies into smaller pieces; add pistachios, cardamom and sugar. Pulse it until it becomes crumbs. Add melted butter and pulse it until mixture is moist.
Press the crumb mixture into bottom and sides of tart pan. Cover the tart pan and freeze it at least for an hour. The crust should be solid before adding filling.
To make the filling, in a stand mixture with a whisk attachment, whisk cream cheese until smooth. Add sugar, orange zest, cardamom and heavy cream. Whisk again until mixture is smooth and fluffy.
Spread the orange marmalade on top of cooled crust. Pour the cream cheese filling. Smooth out the filling. Garnish with orange segments. Refrigerate for 4 to 6 hours before serving. Finish the tart within two days.