| How To Cook: |
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1. Pour boiling water over the currants and allow them to stand until soft, then drain.
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2. Melt the butter, add the cream, sugar, rum essence and prepared currants.
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3. Blend in the egg, and then fill the tart cases.
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4. Bake in a moderate oven (375°F), until pastry and filling are a light golden-brown.
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