Tart with black currant and meringue

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For the dough, in a bowl mix: the flour with the very cold butter cut into cubes, add the sugar with the yolks, mix & model a ball.
Spread the dough in a diameter shape 23-24 cm, gently lift the walls, & give in the refrigerator for 30 minutes.
We remove, we sting sometimes with a fork, add weight & bake 20 minutes at 180 C.
For filling: mix the sugar with the corn starch & currants.
For the honey: beat the whites with sugar for 10 minutes.
We remove the shape from the oven, remove the weight, add the currant filling & honey.
We return to the oven, reduce the temperature PA 150 C & bake 20-30 minutes.
We remove, cool & serve. Enjoy your meal!