Method

• 1.
  Preheat the oven to 180C. Grease a 23cm x 4cm-deep loose-bottomed tart pan. Use pastry to line pan, trimming any excess. Chill for 15 minutes, then line with baking paper and fill with pastry weights.
• 2.
  Bake for 10 minutes, then remove the weights and paper. Bake for a further 5 minutes or until dry. Set aside to cool. Place cocoa, flour, cornflour, evaporated milk, cream, egg yolks and 2/3 cup (150g) sugar in a pan over low heat. Whisking constantly, cook for 4-5 minutes until smooth. Remove from heat and whisk in vanilla, butter and creme da cacao, if using, to combine. Pour mixture into pie case and allow to cool. Chill for 2-3 hours until set.
• 3.
  Whisk the eggwhites and remaining 1 1/3 cups (295g) sugar in a heatproof bowl until combined. Set over a pan of simmering water (don’t let the bowl touch the water) and whisk for 3 minutes or until thickened. Place in the bowl of an electric mixer and whisk on medium-high speed for 5 minutes or until glossy and cooled.

• 4.
  Pile meringue over tart filling. Using a kitchen blowtorch, brown the meringue until golden.