2 c. currants
2 c. brown sugar, firmly packed
1/2 c. butter
2 eggs, well beaten

Place above ingredients in saucepan over low heat until butter is melted, DO NOT OVERCOOK. Remove from heat, add 1 teaspoon vanilla, stir well. Cool. Line muffin tins with pie crust. Use 1 teaspoon filling in each unbaked shell. Bake tarts with filling at 400 degrees 20 to 25 minutes. Yield: about 2 1/2 dozen tarts. (Small tins, 2 1/4 inch circle, medium tins, 3 1/4 inch circle.