Butter tarts

 I first had these when I was working in Toronto, and they are best miniature sized. I am using bought pastry shells here, which tasted ok, but I don't have mini tart rings so I took a shortcut. Home made would have been even more delicious.  

Bring 2 eggs, 175g light brown sugar, 50g butter, and 4 tablespoons heavy cream to a simmer over medium low heat. Fill the bottom of your blind baked tart shells with dried currants and top with filling. Bake at 200C for 15 minutes.