Preheat oven to 350 degrees F (180 degrees C).
To make the crust, add
All-Purpose Flour (1/2 cup)
Rice Flour (1/3 cup)
Almond Flour (1/3 cup)
Unsweetened Cocoa Powder (1/3 cup)
Granulated Sugar (1/3 cup)
Salt (1/4 tsp)
into a bowl and whisk well.
Unsalted Butter (1/3 cup)
and mix together with your fingers until the butter is well incorporated and the mixture holds when squeezed together.
Spread the mixture into a 9-inch tart pan and press it up the sides and on the bottom of the pan into an even layer.
Dock the crust with a fork and bake for 15 minutes, cool completely.
To make the custard, add
Egg Yolks (4)
Granulated Sugar (1/2 cup)
Corn Starch (1/4 cup)
Salt (1/4 tsp)
to a mixing bowl and whisk for 5 minutes. It'll be a bit tough in the beginning, but it will loosen up as you mix. Keep whisking until the mixture is pale yellow/white and thick.
In a small saucepan, add
Whole Milk (2 cups)
Hot Chocolate Mix (1/2 cup)
Vanilla Extract (1 Tbsp)
and whisk over medium heat until the milk has scalded.
Take 1/2 cup of the hot milk mixture and whisk it into the egg yolk mixture. Once it is well combined, add the mixture back into the saucepan with the milk. Heat this on medium-high heat while whisking continuously.
Once the custard thickens, pour the custard through a sieve into a bowl. This will give you a nice smooth cream. Place a piece of plastic wrap directly on top of the cream to prevent skin. Refrigerate the custard until cool.
While the custard cools, make the meringue by adding the egg whites,
Granulated Sugar (1 cup)
Vanilla Extract (1 tsp)
Cream of Tartar (1/8 tsp)
Salt (1/8 tsp)
to a mixing bowl.
Create a double boiler by bringing a small pot of water to a boil and placing the mixing bowl on top of the pot, making sure the bottom of the mixing bowl does not touch the water. Heat the egg whites while continuously stirring until they reach 170 degrees F (75 degrees C).
Whisk the mixture at high speed until the meringue reaches stiff peaks.
To assemble the tart, whisk the cooled custard to loosen it up a bit and pour it into the crust. Spread the custard into an even layer.
Top with dollops of meringue and gently spread it out. You can use a blowtorch to toast the top of the meringue or serve as is.