Ingredients:

2 tbsp. butter - not margarine

2 tbsp. sugar

1 egg

3/4 cup, self-rising flour

pinch of salt

1 tbsp. cold milk

2 cups milk (use measuring jug not cup )

2 egg separated

1/2 cup sugar

1/4 cup cake flour

1/4 cup corn flour

pinch of salt

2 tbsp. butter

1 tsp vanilla extract or essence

ground cinnamon

Directions:

1. Preheat oven to 180 C.

2. For the pastry. Blitz first 6 ingredients in a food processor or with electric beater to form a dough, press into lightly greased 24 cm dish tart, chill in the fridge while preparing the filling .

3. Heat the milk in medium pan (do not boil).

4. Beat the egg yolks and sugar until creamy and pale in color and almost double in size, add the flours and salt mixture will be quite thick, add some warm milk to egg yolk mixture and the return all of it to the pan.

5. Bring to boil and whisk add corn flour , whisking constantly in medium heat until thickened, remove from heat and pass through a fine sieve and then add vanilla and butter.

6. In another clean bowl, whisk the egg white until soft peaks and ribbon form when the beater lifted up, lightly fold into the custard (be careful not to deflate the egg white while folding the mixture).

7. Pour into the chilled pastry case sprinkle with cinnamon and bake for 30 minutes until top is springy when lightly touch.

8. Serve hot or cold.

Bon Appetit!