Thaw puff pastry.
Roll out puff pastry on the floured surface and line buttered springform pan with it. Prick with a fork several times and cover wtih parchment paper, weigh down with beans. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.
Meanwhile, rinse and dry currants, remove all stems and leaves and drain.
Combine sour cream with yogurt, sugar and vanilla seeds.
Remove pastry from oven, remove beans and parchment paper and cool. Top with vanilla cream and currants, dust with powdered sugar and serve.