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In a bowl, whisk together egg substitute and cornstarch; set aside.

In a saucepan, combine sugar, cocoa powder and salt; whisk in milk. Bring to a boil over medium heat, stir occasionally.

With a steady stream, pour  half of the hot milk mixture into the eggs, whisk constantly to avoid scrambling the eggs. Pour mixture back into the saucepan, cook for several minutes, stirring constantly, until the custard is thick enough to coat the back of a spoon.

Pour custard through a fine mesh strainer into a bowl; whisk in melted chocolate. Cover custard with plastic wrap, poke several holes in the wrap to allow steam to escape. Place in refrigerator for several hours, until custard is cold.

Spread custard evenly in tart pan. Gently press up on the bottom of the tart pan to remove the outer pan ring; set aside.

Prepare topping -- in small bowl, combine gelatin and 1 ½ T water, stir gently; set aside for 5 minutes to soften.

In a small saucepan, stir together sugar and ¼ cup water. Bring mixture to a boil over medium heat, (use a pastry brush dipped into cold water to brush any sugar crystals from the sides of the pan). Boil for 2 minutes, remove from heat, stir sugar into the gelatin until it dissolves completely, at least 1 minute.

While sugar is boiling, beat egg whites on high speed until thick and foamy.

With mixer running, slowly and steady pour hot sugar syrup into the egg whites, aiming it between the edge of the bowl and the beater. Beat for 5 minutes longer, or until the bottom of the bowl feels slightly warm to the touch. Add vanilla, beat for 1 minute longer.

Immediately, place topping into a piping bag fitted with a standard round tip. Pipe topping over the tart in a spiral, starting at the outer edge, working towards the center. Place under preheated broiler for 30 - 45 seconds, watching carefully, remove as soon as the topping browns.

Serve immediately. Can also be made in 6 - 4 1/2 inch tart pans.