1. Line tart tins with pastry. Sprinkle 6-8 currants into each tart shell. 2. Let butter cool to room temp, then add the remaining ingredients. Stir until smooth. 3. Spoon into unbaked tart shells, filling about 2/3 full. 4. Bake at 200F for 15 min, then without taking the tarts out, turn the oven to 350°F Bake another 10-15 min, until they start to brown. This method will prevent them from boiling over. 5. Note: I use Tenderflake lard and make the pastry using the instructions on the box, chilling the dough before rolling. Roll it a little thicker than for pie pastry, and use a little extra flour. ---------------------------------------------------------------------------
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Ingredients
