Chocolate Meringue Pie

Ingredients for the Pastry
200g Plain flour
100g butter
1 large egg
1 tablespoons icing sugar

Ingredients for the filling
285 ml milk
15g cocoa
25g plain chocolate
1 tablespoon sugar
2 egg yolks
15g butter
15g cornflour

Ingredients for meringue
2 egg whites
75g caster sugar

Method
1. Preheat oven to 180°C/375°F/Gas 6.
2. Pastry - Put flour & butter in a large bowl.
3. Rub in using fingertips, then add icing sugar.
4. Add lightly beaten egg, stir with a knife until it forms a ball.
5. Nead lightly - Roll out on a floured surface, then line a tin. Rest in the fridge for 10 minutes.
6. After resting, fill the flan tin with baking paper & rice and bake blind for approx 15 minutes in a preheated oven 180°C/375°F/Gas 6.
7. After this time remove from the oven and set aside to cool.
8. Filling - Measure cocoa, cornflour, sugar and stir in a little milk to form a smooth paste. With the remainder of the milk heat this in a small pan.
9. Pour this milk over the chocolate paste, stir well then return the mixture to pan and bring to the simmer. Remove from the heat and add the chopped chocolate and butter, mix well.
10. Cool the mixture then stir in the 2 egg yolks making sure to mix them in well.
11. Remove the baking paper & rice from the cooked flan base.
12. Pour the cooled chocolate mixture into the flan base. Bake for approx 15-20 minutes until almost set (may still wobble in the centre of the mixture).
13. Whisk whites until stiff. Beat in the sugar very slowly, then spoon the meringue carefully onto the chocolate filling.
14. Reduce the oven heat to 140°C, return the tart to the oven and cook the meringue till it is set and golden. Enjoy hot or cold!