You will need:
24cm tart tin
300g sweet pastry
120g sourdough crumbs
¼ tsp grated nutmeg
430g double cream
80g caster sugar
½ tsp vanilla extract
1 tbsp demerara sugar
Preheat the oven to 170°C.
Cover the currants with boiling water for 10 minutes.
Pour off the water and pat dry.
Toss the fruit with the breadcrumbs and the nutmeg and set aside.
Warm the cream and add to the fruit and breadcrumbs.
Beat the butter until smooth.
Add the sugar and beat again for 2 minutes.
Whisk in the eggs. Add the vanilla and the cream and currant mixture.
Pour the filling in a pre-baked tart case, dot with the butter and bake for 30 minutes.