|Pastry||250 Gram (For Little Pies And Tarts Using Ten 2 3/4 Inch Muffin Pan Wells)|
|Packed brown sugar||2 Cup (32 tbs)|
|Eggs||2 , slightly beaten|
|Salt grains||1 Dash|
|Vanilla extract||1 1⁄4 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Currants||1 Cup (16 tbs) (About 5 Ounce)|
|Chopped pecans||1⁄3 Cup (5.33 tbs), chopped|
Prepare unbaked tart shells, set aside.
Add the brown sugar gradually to the beaten eggs in a bowl, beating constantly until thoroughly blended.
Beat in the salt, extract, and melted butter, then mix in the currants and pecans.
Spoon the filling into tart shells, allowing 1/4 cup for each shell.
Bake at 350Â°F 30 to 35 minutes, or until tarts are lightly browned and filling is set.
Cool in pan on wire rack.