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1
Sieve the flour, cocoa and icing together and a punch of salt together in a bowl, using fingertips break butter into small chunks rub into flour mix , using a knife mix in the egg yolk and 2 teaspoons of cold water to bring the mixture together into a smooth dough warp in cling film and chill for 30 minute.
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2
Preheat oven to gas mark .
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3
Roll out pastry onto on a lightly dusted surface and use to line a 20cm tart tin, 4cm deep.
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4
Line the pastry with non-stick baking paper and ceramic baking of dried beans and bake for 20 minutes.
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5
Remove baking paper and bean and return to oven for 5 mins until pastry is cooked.
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6
Leave to cool.
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7
Turn the oven down to gas mark 4.
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8
Whisk the milk egg yolks both flours and creme fraiche in a pan until smooth.
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9
Bring to the boil add half the blueberries and cook stirring constantly and squashing the blueberries until the custard turns a deep purple.
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10
Add the other half of blueberries and stir again until hot.
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11
Place the baking pastry case directly onto a baking tray and spoon in the hot blueberry custard.
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12
For the meringue, whisk the egg whites into a thick frith and gradually add the sugar until very thick and glossy.
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13
Sieve over corn flour then fold it into the meringue mixture.
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14
Spoon mixture over custard and spread into peaks.
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15
Lightly dust with cocoa and bake in over for 15- 20 mins or until just set, leave until cod and then serve.
