- Whip the butter with sugar for 3 minutes; then add vanilla and egg, and mix again.
- Add the yolks, and mix; then add a pinch of salt and flour, and mix everything thoroughly once again. As a result, the dough should easily gather into a lump and should not stick to your hands.
- Wrap the dough in cling film and refrigerate for at least an hour.
- Prepare the molds for tartlets, or one mold for a large tart.
- Roll out the chilled dough on a floured surface, and then line the bottom of the mold with the dough, forming the edges.
- Bake the bases at 374F (190C) for about 12-20 minutes, depending on the size of the molds, until golden brown.
- Put the egg whites in a mixer bowl, and start whipping first at a slow speed, then gradually increasing the speed until a dense foam is formed.
- Meanwhile, boil the syrup: put the sugar and water in a saucepan, and bring it to a boil; then boil for several minutes (up to 248F | 120C).
- Then pour the hot syrup into the whites in a thin stream, continuing to whip.
- Then whip the meringue until dense and shiny. Firm peaks should form on the whisk.
Filling and serving
- Stir the peeled currant berries into the meringue gently with a spatula in an up and down motion.
- Put the resulting cream on the baked tartlets, forming caps.
- Bake the tartlets again at 356F (180C) for 20 minutes.