Mini Tart Shells (Korzinki)
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!
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.
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.
Serving: 1tart shell fillingCalories: 56kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 6mgSodium: 22mgPotassium: 14mgFiber: 1gSugar: 3gVitamin A: 17IUCalcium: 8mgIron: 1mg