1. With an electric handheld mixer beat the 3 egg whites (from the 2nd mixture) until stiff peaks formed and set aside.

Crust 

1. Beat the egg and margarine with a handheld mixer until fluffy.
2. Add the rest of the ingredients, and use a spoon to blend everything together until it forms a ball.
3. Use a cake release and spray the inside of your dish, and then spread the ball or dough thinly into the dish and set aside.

Now start working on the 1st mixture:

1. Combine the 625 ml milk and 25 ml margarine in a large microwave bowl and boil the milk until the margarine melts.
2. In a separate bowl, mix the 3 egg yolks, 30 ml Maizena, 25 ml Cake flour, and 125 ml Milk to a smooth paste. I used the electric mixer here as well
3. Add the egg mixture slowly to the boiling milk and return to the microwave and cook in 2-minute increments.
4. Use a hand whisk and mix and blend through and return as many times as required to get a smooth thick paste and until cooked through. I did not check the time as I continued to cook the mixture until it is done and ready.

Continue with the 2nd mixture:

1. Mix the 125 ml Sugar and 10 ml Vanilla essence and add to the first mixture.
2. Gently add the stiffly beaten egg whites to the above and lightly blend the egg whites through, by using a spatula. Do not overmix as you will deflate the mixture.
3. Bake at 180°C/350°F for approximately 30–35 minutes until it’s nicely puffed up and has a nice brown top. Time will depend on your oven.
4. It will still be slightly jiggly, but not to worry about that as it will stabilize and set once cooled down. Also, it will sag somewhat as it sets
5. Despite the slight sagging, it’s delicious, light, and fluffy.

I have revamped and changed the original method and ingredients as I prepared this in the microwave. I do not prepare milk tart
filling on the stove top, it’s so much easier, less fuss and trouble, and easier in the microwave as I have more control over the stove top and am sure that the milk will not burn in a pot on the stove.