If you can, use homemade pastry. If you are short of time or you are not too good at pastry, buy a ready-made shortcrust pastry case. They work very well.
(Watch out for Tailo and Scratchen, though...they love pastry crumbs!)

For the pastry case:
100g flour, 50g margarine/butter, a little water
(Ask someone to show you how if you need to)

blackcurrant pie filling
2 egg whites
50g sugar

• Heat oven to 190 deg C.
• Bake the pastry case for 10 - 15 mins until just turning golden.
• Turn the oven down to 150 deg C.
• Put blackcurrant filling into the case.
• Separate the eggs so you have only the whites in a bowl. (If you get any yolk in, this won't work. Ask for help if you need it!)
• Whisk the egg whites with an electric whisk until you have firm peaks like snowy mountains - about 5 mins.
• Gently stir in the sugar.
• Pile the egg white mixture (meringue) on top of the blackcurrants and put the tart into the oven for 10 mins until golden.
• Serve warm or cold, with cream or ice cream.