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:
1/2tspbaking soda dissolved in 1 tsp vinegar
15ozdulce 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.