In a food processor, mix together flour, sugar salt and beat till it resembles bread crumbs. Add the eggs and beat further until it forms a dough. Remove from the processor and place it in a baking dish as a base. Refrigerate.

In a bowl, mix together the egg yolks, sugar and corn flour to form a paste. Heat up the milk and margarine in a saucepan but do not let it boil.

Gradually pour the hot milk into the egg mixture, keep stirring to make sure there are no lumps. Put back into the saucepan and cook until thick and creamy, stirring all the time. Remove from the heat and add vanilla essence. Let it cool.

Once cool, beat the egg white to soft peaks and fold into the custard. Pour over the pastry and smooth it up. Bake at 180 degrees centigrade for 30-35 minutes.

Cool it off and sprinkle with cinnamon, icing sugar or instant chocolate pudding powder to decorate.