For the base – mix all ingredients, wrap in cling film and put in the fridge not less than 2 hours. Remove the dough and roll out to form tarts with a diameter of 22-24 cm. Prick with a fork and put another hour cold. The oven is heated to 175 C. Put on billet cargo (I put a suitable diameter cast-iron pan) and bake for 15 minutes in order to tart not soaked from the filling. To get and cool to room temperature.

The oven to heat to 180C. For the filling – mix the cream, eggs and sugar to a homogenized state. Currants spread on the surface of the cake and evenly pour the creamy mixture. It should cover the berries by about 2/3, in the baking process, the height of the berries and pour equal. Bake for about half an hour until Golden brown crust.

Remove and allow to cool in the form. To get in a serving dish and sprinkle the surface with powder.