CRUST: Combine the flour with the cocoa and form a mound on the countertop. Add the rest of the ingredients in the center and mix with your fingertips, without kneading too much, until you can bring it together and form a flattened ball. Wrap in plastic wrap and refrigerate for at least one hour.

CUSTARD: Dissolve the cornstarch very well in 1/2 cup of milk and set aside. Separate the egg whites from the yolks. Keep the whites in the fridge covered with plastic wrap. In another bowl, mix the yolks with the sugar, add the orange juice, orange zest, cardamom, and the rest of the milk.

Put this mixture in a saucepan and bring to a boil, STIRRING CONSTANTLY. When it boils, strain it and return it to the saucepan, at which point you will add the milk with the cornstarch (stir well again before adding). Continue stirring until it thickens. Remove and cover with plastic wrap pressed directly onto the surface and let cool completely before using.

Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it can practically cover the mold. Trim any excess.

Place parchment paper and add some weight on top, like raw beans. Bake for 15 minutes, remove the beans, and bake for 5 more minutes. Let cool.

When assembling the tart, fill the crust with the custard. Put the meringue in a piping bag and decorate as you like. It's not necessary to use a torch if you don't have one; it can be left as is and it's still delicious.