Chocolate meringue tart

For the crust

• Preheat oven to 180* C (350* F) Fan.
• Grease a 23 cm spring form pan with butter and set aside.
• In a mixer’s bowl, add the butter and icing sugar. Beat on high speed, using the paddle attachment, until fluffy. Add the egg, lower the speed and beat.
• In a bowl, combine the flour and cocoa powder. Add it gradually to the mixer and beat until completely combined.
• Remove dough from mixer and wrap in plastic wrap. Refrigerate and allow dough to rest for ½ an hour.
• Roll dough out on a sheet of parchment paper, using some flour to help you. Transfer to spring form pan. Fit on the bottom and 4 inches up the sides of the pan.
• Cover the surface of the crust with some parchment paper. Place some cooking weights over it.
• Bake for 15 minutes. Remove the weights and bake for another 5 minutes. Remove from oven and set aside to cool.

For the filling

• Combine the cocoa powder, flour, corn starch, condensed milk, heavy cream, egg yolks and 150 g icing sugar in a pot.
• Place over medium heat and whisk continuously for about 15-20 minutes, until the mixture becomes fluffy.
• Remove from heat and add the vanilla extract and butter. Whisk until completely incorporated.
• Pour the filling over the tart crust. Refrigerate for about 2 hours, until completely chilled.

For the meringue

• In a bain marie, add the egg whites and the remaining icing sugar. Stir until the sugar melts and the mixture thickens.
• When ready, transfer to a mixer’s bowl and beat with the whisk attachment for about 5 minutes, until the meringue cools and stiff peaks form.
• Spread the meringue over the tart and use a kitchen torch to cook meringue and give it a lovely golden color.