Mini Tart Shells (Russian Basket Pastries)

by Alyona's Cooking
mini-tart-shells-russian-basket-pastries-basket-desserts-shortbread-mini-tarts-

These mini tart shells (Korzinochki) have a crisp shortbread crust that have been molded into mini tart tins and filled with a fruit jam along with a delicious dulce de leche cream. Russian tartlets (shortbread mini tarts) are popular among Russian Pastries and quite an elegant dessert due to its basket-like appearance.

Though they may look exquisite and hard looking to make, the most time-consuming part of the process is pushing the dough into the molds–which can go fast if you get the hang of it. It’s easy once you scoop in the right amount into each tin and just push your dough up to the sides and then trim off the edges. Once you’ve molded them into the tins they bake and get decorated there of. This batch makes plenty so you may freeze or store these unfilled for up-to 2 weeks. I purchased my 2-3/4″ tart tins from Bed bath & Beyond for .59¢ a piece. These weren’t available online so you may need to purchase in-store and I advise you to invest in at least 50 tins (otherwise you will need to wait on the tins after baking them to reuse them, which makes the process longer…) Though there are plenty of tin options online I particularly prefer the amount of pleats on the Bed Bath & Beyond molds.

Thank you Jen for sharing your tasty little basket treats with me! I’ve already got commented on how tasty they are, so it’s not only me who thinks these are delicious! A great make-ahead dessert that’s pretty and delicious!

mini-tart-shells-russian-basket-pastries-basket-desserts-shortbread-mini-tarts-

mini-tart-shells-russian-basket-pastries-basket-desserts-shortbread-mini-tarts-

mini-tart-shells-russian-basket-pastries-basket-desserts-shortbread-mini-tarts-

 

INGREDIENTS:

  • 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

 

FILLING:

  • Strawberry Jam
  • 2 (8oz) pkgs Cool Whip, thawed
  • 1 can dulce de leche

DIRECTIONS:

1. 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.

2. Shape a heaping teaspoon full of dough into balls; mold dough into the tins going up the sides and breaking off any excess dough.

3. Bake in a preheated 350° oven for 25 minutes or until nicely browned. Cool.

4. TO MAKE CREAM: Beat the cool whip for 1 minute. Add half of the dulce de leche and mix well then slowly beat in the remaining dulce de leche by heaping tablespoons. Beat until thick and creamy (1-2 minutes.)

5. Place 1/2 teaspoon of jam onto the bottom shell and frost with a large piping tip of your choice (I used a Wilton 1M tip.) Refrigerate.

6. Store unfilled shells for up-to 2 weeks in an airtight container or freeze.

mini-tart-shells-russian-basket-pastries-basket-desserts-shortbread-mini-tarts-

mini-tart-shells-russian-basket-pastries-basket-desserts-shortbread-mini-tarts-

Tart Molds:

5 from 2 votes

Mini Tart Shells (Russian Basket Pastries)

Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 81 Baskets
Author: Alyona's Cooking
These mini tart shells (Korzinochki) have a crisp shortbread crust that have been molded into mini tart tins and filled with a fruit jam along with a delicious dulce de leche cream. Russian tartlets (shortbread mini tarts) are popular among Russian Pastries and quite an elegant dessert due to its basket-like appearance.
Print Recipe Review

Ingredients

  • 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
  • FILLING:
  • Strawberry Jam
  • 2 8oz pkgs Cool Whip, thawed
  • 1 can dulce de leche

Instructions

  • 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.
  • Shape a heaping teaspoon full of dough into balls; mold dough into the 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 mix well then slowly beat 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 of your choice (I used a Wilton 1M tip.) Refrigerate.
  • Store unfilled shells for up-to 2 weeks in an airtight container or freeze.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

mini-tart-shells-russian-basket-pastries-basket-desserts-shortbread-mini-tarts-

 

You may also like

6 comments

Laima Riskute January 6, 2020 - 3:40 pm

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

Reply
Alyona's Cooking January 6, 2020 - 9:16 pm

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:https://amzn.to/2ui7Uxs

Reply
Tamara Ivanov October 11, 2019 - 6:36 pm

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

Reply
Alyona's Cooking October 12, 2019 - 7:49 pm

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

Reply
Olga April 2, 2018 - 6:15 pm

5 stars
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!

Reply
Alyona's Cooking April 2, 2018 - 6:31 pm

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.

Reply

Leave a Comment