I got this recipe from a friend in Germany. It's a delicious way to use red currants when in season from July.
This is a great way to use red currants. Really tasty. My wife didn't like the seeds either but that didn't bother me. I found it needed about 20 minutes to brown the topping. - 25 Feb 2012
I didn't have a springform tin so I used a fluted flan ring on a baking sheet. This worked really well. I did find it took a bit longer than 25 minutes for the topping to turn golden yellow though. It was delicious - the slight tartness of the berries goes well with the sweetness of the meringue mixture. I will certainly make it again. - 24 Jul 2010
Fabulous. Very easy to make. Looks great when finished; and tastes wonderful. I had so many redcurrants I now wish I'd made two tarts! Still, there is always tomorrow, as I don't think this one will last very long. I agree with other comments, the second bake took longer than 10 minutes. In my oven it took 35. - 14 Jul 2012