For the Mini Tart Shells:

For the Filling:

How to make Mini Tart Shells (Korzinki):

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  In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Gradually beat in the eggs, followed by the mayonnaise, the baking soda solution (baking soda dissolved in vinegar), and cornstarch. Slowly incorporate the flour, mixing until a thick dough begins to form. Finish kneading the dough by hand until it’s smooth and cohesive.
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  Take a heaping teaspoon of dough and roll it into a ball. Place each ball into a mini tart tin. Using your fingers, gently press and mold the dough to line the bottom and sides of each tin, creating an even shell. Break off any excess dough that extends beyond the rim.
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  Preheat your oven to 350°F (175°C). Bake the tart shells for approximately 25 minutes, or until they achieve a beautiful golden-brown color. Once baked, remove from the oven and allow them to cool completely in the tins before unmolding.
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  TO MAKE THE CREAM FILLING: In a medium bowl, beat the Cool Whip (or whipped topping) for about 1 minute until slightly firmer. Add half of the dulce de leche and beat thoroughly until fully combined. Continue slowly beating in the remaining dulce de leche, one heaping tablespoon at a time, until the mixture is thick, creamy, and well-blended (this usually takes about 1-2 minutes).
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  Once the tart shells are completely cooled, place about 1/2 teaspoon of your chosen jam onto the bottom of each shell. Then, using a large piping tip (such as a Wilton 1M for a beautiful swirl), pipe a generous dollop of the dulce de leche cream over the jam. Keep the finished Korzinki refrigerated until ready to serve.

• Storage for Unfilled Shells: For ultimate convenience, bake your tart shells ahead of time! Unfilled shells can be stored in an airtight container at room temperature for up to 2 weeks, or frozen for even longer. This is perfect for quick assembly when guests arrive.
• Piping Tip: For that classic, elegant swirl, I recommend using a Wilton 1M piping tip. It creates a beautiful finish that truly enhances the “basket” aesthetic.
• Preventing Soggy Crusts: To maintain the crispness of your shortbread shells, it’s essential to use a thick, good-quality jam. A runny jam can seep into the crust and make it soggy. You can also create a thin barrier by brushing the inside of the cooled shells with a little melted white chocolate before adding the jam, though this is optional.

Nutrition per serving

Korzinki (pronounced kor-ZIN-kee) are traditional Russian and Ukrainian shortbread pastries. Their name literally translates to “baskets,” which perfectly describes their charming appearance. These crisp, buttery cookie shells are baked in specific fluted molds to achieve their iconic shape. They are typically filled with a layer of fruit jam and then topped with a sweet, often creamy, filling – a classic combination being dulce de leche cream. They are a beloved dessert, often served at family gatherings, holidays, and especially Slavic weddings, always a welcome sight alongside a cup of hot tea or coffee.

Making Korzinki shells from scratch starts with a rich shortbread-style cookie dough. The dough is a simple mixture of softened butter, sugar, eggs, flour, cornstarch, and a leavening agent. Once the dough is prepared, small portions are taken and pressed into individual mini tart tins, carefully molding the dough up the sides to form the “basket.” These shells are then baked until golden and crisp. The beauty of homemade shells lies in their fresh, buttery flavor and satisfying texture, which store-bought alternatives simply cannot replicate. Once cooled, they are ready for your favorite fillings.

Absolutely! While dulce de leche offers a unique caramelized richness, you can certainly substitute it or adjust the cream for different flavors. If you don’t have dulce de leche, you can use plain sweetened condensed milk. However, since sweetened condensed milk is runnier, you’ll want to add some softened cream cheese (about 4-6 oz per 15 oz of condensed milk) to the Cool Whip mixture to help stiffen the cream and give it a richer body. Alternatively, you could use a thick vanilla pastry cream, a buttercream frosting, or even a whipped ganache for a different but equally delicious result.

Preventing soggy tart shells is a common concern, especially when dealing with moist fillings. Here are a few tips:

• Use Thick Jam: As mentioned, opt for a thick, good-quality jam that won’t easily seep into the crust. Thicker jams create less moisture.
• Cool Completely: Ensure your tart shells are entirely cool before adding any fillings. Warm shells will trap steam and moisture.
• Barrier Layer: For extra protection, you can brush the inside of the cooled tart shells with a thin layer of melted white or dark chocolate. Once it hardens, it creates an impenetrable barrier against moisture. A light glaze of apricot jam (thinned with a touch of hot water) can also work.
• Fill Just Before Serving: If possible, assemble your Korzinki closer to the time you plan to serve them, especially if you anticipate leftovers or a longer sitting time.
• Proper Storage: Store filled tarts in an airtight container in the refrigerator, but enjoy them within a day or two for optimal crispness.

This is a fantastic and often overlooked homemaking tip, especially from experienced bakers! You might wonder why things sometimes start sticking to your favorite baking pans or molds over time. The secret to preserving the non-stick quality of metal tart molds (and many other baking pans) is to avoid washing them with soap whenever possible. Soaps, particularly harsh detergents, can strip away the natural seasoning or the non-stick coating that builds up over time from the butter and fats used in baking. This protective layer is what helps foods release easily.

Instead, treat your tart molds much like you would a cast iron skillet or a Dutch oven. For most tart recipes, like Korzinki which contain plenty of butter in the dough, sticking typically isn’t an issue. After use, simply wipe the molds clean with a paper towel. If there’s any stubborn residue, rinse them with warm water and a gentle brush, avoiding soap. Then, make sure to dry them thoroughly immediately to prevent rust. Over time, this method helps to build and maintain a natural non-stick surface, ensuring your beautiful basket tarts pop out effortlessly every time. This traditional tip, passed down by generations of home bakers, truly extends the life and performance of your baking equipment.