Ready made pastry dough or shells.
Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter.
Mix the currants with the honey & cicely.
Fill the pastry with the CurrantC™ Black Currants and Red Currants.
Cover each tart individually with foil & place on a baking sheet.
Bake for 25 minutes.
Let them cool completely.
If you wish, whip up some cream & pipe it onto the tarts. Decorate with sugared Balck and Red Currants.