Make the pastry by rubbing together the flour, baking powder, cocoa powder, sugar and butter. Add the orange zest and egg yolk and mix to a soft pastry. Chill for 15 minutes, and then roll out the pastry on a floured surface and use to line a 25cm flan tin with the pastry. Next, make the pastry cream. Put the milk, lemon zest and vanilla in a pan and heat till almost boiling. Meanwhile, whisk the egg yolks and sugar together in a bowl for 2 minutes till pale. Whisk in the corn flour and plain flour, and then whisk in the almost boiling milk. Put the mixture back into the saucepan and bring to the boil whisking constantly, till thick. Remove from the heat, and stir in the butter. Pour the pastry cream into a dish, cover with cling film, and leave to cool for 30 minutes to set. To make the frangipan, simply mix all the ingredients together to a smooth cake mixture. Next, place 2/3 of the chilled pastry cream into the prepared pastry case and spread out. Spread the frangipan on top, and bake in the oven at 180`c for about 35 minutes, or until the frangipan is golden brown. Take the frangipan tart out of the oven and it leave to cool completely before removing it from the tin. Place the frangipan tart on a large serving plate, and spread the remaining pastry cream on top. Wash and hull the strawberries, and arrange them decoratively, side by side on top of the pastry cream to covering the whole tart. Finally, heat up the glazing jelly in a small saucepan, and brush all over the strawberries for a nice, glazed finish. Chill the frangipan tart well before serving.