Tart with black currant and meringue

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For the dough, mix in a bowl: flour with very cold cubed butter, add sugar with egg yolks, mix and shape into a ball.
Roll out the dough in a 23-24 cm diameter pan, gently lift the edges, and refrigerate for 30 minutes.
Take it out, prick in some places with a fork, add weight and bake for 20 minutes at 180°C.
For the Filling: mix the sugar with cornstarch and blackcurrant.
For Meringue: beat the egg whites with sugar for 10 minutes.
Take out the mold from the oven, remove the weight, add the currant filling and meringue.
Return to the oven, reduce the temperature to 150°C, and bake for an additional 20-30 minutes.
Take out, cool and serve. Enjoy!