Mini tart shells are Russian Basket Desserts called Korzinki. These crisp shortbread cookie shells hold jam and a dulce de leche cream that makes them resemble mini baskets. The perfect dessert to grab and go! 

mini tarts shells baked in molds that resemble baskets

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The Russian and Ukrainian dessert you’re likely to see at a Slavic wedding! Meet the mini tart shells that Russians love, paired with a hot cup of tea! These tartlets aren’t as an exquisite dessert to make after all. An easy shortbread cookie dough is made then portioned off into cute little tart molds. The cookies then bake inside scalloped molds and when taken out they’ll resemble baskets! Finally, comes the assembling which is a dollop of jam before topped with cream! This batch will serve a generous and freezes well, making it a great last minute dessert for those unexpected guests so keep a stash handy!

Mini Tarts (Korzinki)

This recipe was shared by Jen who makes delicious Korzinki! I originally purchased my 2-3/4″ tart tins from Bed bath & Beyond for .59¢ a piece before. These are hard to find now, especially in-stores and aren’t available online either. However, I’ve located the same exact size on Amazon! Even I’ve restocked on these! Find the link to these tart molds here. I also recommend investing in a generous amount of tins for a smoother baking process and not having to wait on reusing them during the making.




Where to buy Mini Tart Molds for Korzinki:

  • I originally bought my tart molds at Bed Bath and Beyond  in the 2.5″ wide size.
  • Here is a link to the same sized mini tart shell molds on amazon.

Mini Tart Shells (Korzinki)

Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 81 Baskets
Author: Alyona Demyanchuk
Mini tart shells are Russian Basket Pastries called Korzinki. These crisp shortbread cookie shells hold jam and a dulce de leche cream that makes them resemble mini baskets. The perfect dessert to grab and go! 


Mini Tart Shells:

  • 2 sticks butter softened
  • 2 eggs
  • 1 cup sugar
  • 4 cups flour
  • 3/4 cup cornstarch
  • 1/2 tsp baking soda dissolved in 1 tsp vinegar
  • 8 TBSP mayonnaise


  • Strawberry Jam
  • 16 oz Cool Whip
  • 15 oz dulce de leche


How to make Mini Tart Shells (Korzinki):

  • In a large bowl beat the butter and sugar. Add in the eggs, mayo, baking soda mixture and cornstarch. Slowly beat in the flour and finish kneading the dough by hand until a thick dough forms.
  • tart shells cookie dough molded into tins
    Shape a heaping teaspoon full of dough into balls and place into tart tins. Mold into tins going up the sides and breaking off any excess dough.
  • Bake in a preheated 350° oven for 25 minutes or until nicely browned. Cool.
  • TO MAKE CREAM: Beat the cool whip for 1 minute. Add half of the dulce de leche and beat well, slowly beating in the remaining dulce de leche by heaping tablespoons. Beat until thick and creamy (1-2 minutes.)
  • Place 1/2 teaspoon of jam onto the bottom shell and frost with a large piping tip Keep Refrigerated.


  • Store unfilled shells for up-to 2 weeks in an airtight container or freeze.
  • I used a Wilton 1M tip.
  • Use a thick jam to prevent sogginess to the crust. 

Nutrition per serving

Serving: 1tart shell fillingCalories: 56kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 6mgSodium: 22mgPotassium: 14mgFiber: 1gSugar: 3gVitamin A: 17IUCalcium: 8mgIron: 1mg


What are Korzinki?

Korzinki are Russian shortbread cookies baked in mini tart shell molds. They resemble baskets, which is where they get their name “Korzinki ” (which mean baskets.)

How do make Tart Shells from scratch?

To make tart shells you start with a cookie dough that then gets portioned and baked into mini tart tins. The fillings can be of choice, but Russians typically fill with jam and a cream filling.

Can I substitute Dulce de leche?

Condensed milk can be used in place of dulce de leche, however since that is runnier adding some softened cream cheese should stiffen the cream.

How do you prevent soggy tart shells?

Using thick jams and a well structured cream should prolong the crisp factor of the shells.

How should I care for Metal Tart Molds?

Ever wondered why things started sticking to your pan or mold? As odd as it may sound you should not wash tart molds with soap or any molds or pans in that matter! Why? When you wash pans or molds with soap your stripping the non-stick effect built in. Excessive washing will strip away that feature and eventually dull the exterior making foods stick. You want to work in the tin, mold or baking pan sort of like seasoning a cast iron or dutch oven. Which too, should not be washed with soap! Most tart shells contain lots of butter in the cookie dough so sticking should not be an issue, however the best way to care for pans, molds, tins or cast irons is rinsing with warm water, only if absolutely needed otherwise wipe clean and use again. This is a tried homemaking tip from elderly women!


  1. Add chopped nuts to the jam for crunch!
  2. Garnish cream with fresh fruits.
  3. Freeze un-filled tart shells for a quick future dessert to serve on a whim!
  4. To soften tart shells keep room temp.


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    • Yaffa

    What does it mean Two sticks of butter how much is it in grams?

      • Alyona Demyanchuk

      Hi Yaffa, 2 sticks of butter is equivalent to 8 oz of butter which is 226 grams.

    • Laima Riskute

    Can i ask you, what kind tins for pastry you using, because in UK i cant find special for Russian pastry?

      • Alyona Demyanchuk

      Hi Laima, I Originally bought my tart molds at Bed Bath and Beyond in the 2.5″ wide size, but here are similar ones in that size:

    • Tamara Ivanov

    Making Korzinochki tonight ? for my family for tomorrow thank you for your recipe ❤ so far my tart shells turned out amazing

      • Alyona Demyanchuk

      Oh good, Tamara! I hope your family enjoys them!

    • Olga

    I made these over the weekend and they are so good! I was worried at first of them being super hard the day of, but with
    the cream and jam, they sure softened up. I love the cream a lot!

      • Alyona Demyanchuk

      oh nice! Thanks for taking the time to leave a feedback. I found mine to have stayed pretty firm after being filled, perhaps a runnier jam may contribute to softening the tart faster.

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