Preheat oven to 180 C / Gas 4. Grease a springform tin.
Mix all ingredients for the pastry base until it forms a homogenous mixture. Line the bottom of the tin with it.
Prick the pastry base a few times with the tines of a fork. Bake in the preheated oven till golden, about 15 minutes.
While the base is in the oven, wash redcurrants and strip them off the trusses. Wash and pat dry with kitchen towels. Remove the base from the oven and reduce the oven temperature to 150 C / Gas 2 (a quick way to reduce the oven temperature is to leave the oven open for a few minutes.
Scatter about half of the redcurrants over the base.
Beat the egg whites till foamy; add sugar and continue beating till they are stiff. Set a small amount of egg whites to the side and fold the remaining redcurrants into the meringue mix. Evenly spread on the base, then spread the remaining egg whites on top. Bake until the topping is browned and set, about 45 minutes. If it is getting to dark, cover with kitchen foil at about halftime.
Take the cake out of the oven. Gently run a knife around the cake to loosen it from the tin but leave to cool in the tin for 30 minutes before removing.