Put 8 oz. plain flour on a board, and with a pastry cutter cut 5 oz. butter into the flour.
Add 2 egg yolks and 3 tablespoons cream; with hand, work into a soft dough that barely holds together.
Form into a ball, wrap in foil and put in the refrigerator until chilled.
Pat out the dough about 1/4 inch thick in a greased and floured baking tin with removable base.
Prick the surface with a fork to keep bubbles from rising.
Bake blind in a 300°F, Reg 2 oven for 20 to 30 minutes.
Test with a skewer.
Take out of oven and cool.
Mix thoroughly 10 oz. fresh red-currants and 10 oz. sugar.
Spread this mixture over the crust.
Beat 6 egg whites until stiff.
With a palette knife, spread the beaten egg whites over the tart.
Put in a moderate oven 350F°, Reg 4 and bake until slightly brown on top.