Roll out your shortcrust pastry using your rolling pin until it’s about 3mm thick then use your pastry cutter to cut the cases.
Lightly grease your muffin tin with butter then place your shortcrust pastry circles into the tin.
Melt your butter in your bowl, add your sugar, eggs and vanilla and stir to combine them.
Add your currants to your mix and stir them in thoroughly.
Add a spoonful of mixture to each case until you’ve filled all the cases
Place your baking tray into your pre-heated oven and bake at 190°C (370 °F) for 15-20 minutes until the filling has set.
Once baked be careful as the filling will be extremely hot, allow the Butter Tarts to cool for at least 15 minutes either in the tray or on a baking rack.
Butter Tarts store well, if you can resist eating them, you can store them in an air tight container or freeze them.