Korzinki with Cream (Mini tarts)

This Korzinki with Cream (mini tarts) Recipe is so addictive. Mini tarts filled with chocolate and crushed walnuts and a dulce de leche cream. Especially perfect for the holidays. If you like mini tarts, try these Tiramisu Tartlets.

Korzinki filled with chocolate, walnuts and a dulce de leche cream.

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Korzinki Recipe-

These Korzinki which translate into baskets are so addictive. The cookie dough is so buttery, delicate and just melts in your mouth. They are then dipped into chocolate and crushed walnuts and topped with a rich dulce de leche cream.

These Korzinki are by far one of my most favorite desserts! They are irresistible and you are unable to stop at just one, or two, or three. Haha!!

How to prepare cookie dough tartlets-

  • In a bowl, combine the ingredients for the dough, mix until well incorporated.
  • The cookie dough will be soft but not stick to your hands. All flour is different and performs differently in recipes. If the cookie dough is still sticky, add a tablespoon of flour at a time and mix until the dough doesn’t stick to your hands.
  • Be sure molds and dry and clean before adding cookie dough.
  • Push dough down to shape baskets. The thickness of the dough should be consistent all the way around for even cooking (or else some areas will burn while others may be undercooked).
  • Bake until golden.
  • Allow baskets to cool a bit and flip them over. The baskets should come out easily.

Korzinki filled with chocolate, walnuts and a dulce de leche cream.

These are the mini tart molds we used for this recipe. I purchased enough so I can bake them in two batches. So quick and easy.

TIP: Either wipe down the molds with a clean kitchen towel or if you will be washing them, dry them immediately.

Add chocolate and walnuts-

Dip the mini tarts in melted chocolate and fill centers with chocolate spreading the chocolate evenly. Then, dip tops of tarts into the crushed walnuts.

TIP: If the chocolate begins to harden, return to heat.

Set tarts aside for the chocolate to set.

Korzinki filled with chocolate, walnuts and a dulce de leche cream.

Prepare the dulce de leche cream.

Prepare the rich dulce de leche cream. Be careful not to overbeat cream or it will become runny. Refrigerate cream until ready to use.

  • Either pipe cream into the korzinki or spoon with a tablespoon.
  • Top with fresh raspberries if desired.
  • For decor, I make swirls with leftover chocolate, optional.

Korzinki filled with chocolate, walnuts and a dulce de leche cream.

Can Korzinki be prepared in advance?

Yes, the korzinki may be prepared in advance. The cookie mini tarts may be prepared up to 4 days in advance. Store in a large airtight container like THIS one. Just coat with the cholate and walnuts the night before and the cream the day of serving.

Can I substitute for pecans?

Yes, the walnuts may be substituted for pecans.

Keep refrigerated or in cool temperature.

Korzinki filled with chocolate, walnuts and a dulce de leche cream.

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5 from 1 vote
Korzinki filled with chocolate, walnuts and a dulce de leche cream.
Korzinki with Cream (Mini tarts)
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

Mini cookie tarts dipped in chocolate and crushed walnuts with a dulce de leche cream.

Course: Dessert
Cuisine: Russian
Servings: 50 mini tarts
Calories: 151 kcal
Author: Valentina's Corner
Ingredients
Tarts-
  • 2 sticks unsalted butter, room temp
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup mayonnaise
  • ¼ tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp vinegar
  • 3 1/3 cups all-purpose flour
Cream-
  • 8 oz cream cheese, room temp
  • 2 Tbsp unsalted butter, room temp
  • 14 oz dulce de leche, cooked condensed milk
  • 2 tsp rum
  • 4 oz cool whip
  • 1 1/2 cups chopped chocolate, melted
  • 1 cup walnuts, finely chopped
Instructions
  1. Combine the butter, egg, sugar, vanilla, and mayo. In a tablespoon add the vinegar to the baking soda and mix. Add to the rest of the ingredients. Mix well. Add the flour and mix until flour is well incorporated.

  2. Press the dough against the sides and bottom of the molds. Make sure there is no open area and that the thickness of the dough is the same everywhere for even baking

  3. Bake in a preheated oven to 365˚ F for about 20 minutes, until golden.

  4. Allow mini tarts to cool and flip, the molds should come right off.

  5. Melt the chocolate over a double boiler.

  6. Place the walnuts into a food processor fitted with the chopping blade and pulse until well chopped. Place into a bowl.
  7. Once the tarts have cooled hold the tart with your fingers on the bottom turn over and dip into the chocolate. With a teaspoon fill the insides of the tart with chocolate and spread evenly.

  8. Then dip tops of baskets into the walnuts. Set aside so the chocolate can set. Continue with remaining baskets.

  9. Prepare the cream. 

    With a mixer on medium speed, beat the cream cheese, rum and butter. Turn mixer down to low add half of the dulce de leche. Beat. Add remaining dulce de leche and mix.

  10. Turn off mixer and gently fold in the cool whip with a wooden spoon or spatula.

  11. Use a decorating bag and add the cream to the tarts. (Or with a tablespoon add cream to the korzinki. Then with a clean toothpick swirl the top to look as if you piped it with a bag.h easier.)
  12. Keep refrigerated or in cool temperature.

Nutrition Facts
Korzinki with Cream (Mini tarts)
Amount Per Serving
Calories 151 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 45mg 2%
Potassium 45mg 1%
Total Carbohydrates 12g 4%
Sugars 5g
Protein 1g 2%
Vitamin A 4%
Calcium 1.3%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION DISCLAIMER

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Valentina's Corner

Show 22 Comments
  • catherine 03/28/2017, 7:17 am

    My name is catherine from south africa your tarts they look yummy what i would like to know is what is mayo?is it short for mayonnaise or there is some product called mayo.

    • admin 03/28/2017, 3:28 pm

      Hi Catherine,
      So nice to have you visit! Sorry for the confusion. Yes, that means mayonnaise. ☺

  • Inna 03/01/2017, 11:02 pm

    Hi valya,
    Made these for last year and they were amazing. So I’m going to be making these for a wedding and will have to make the shells ahead of time. Can I freeze the shells with the chocolate but without cream?
    Thanks,
    Inna

    • admin 03/02/2017, 7:25 pm

      Hi Innka, That’s wonderful to hear as this is one of my ultimate favorite desserts:). You can definitely bake the korzinki ahead of time and freeze them. However, I’ve never tried freezing them with chocolate and cannot be for sure how the chocolate will work. Sorry, that wasn’t helpful. Happy Baking!! 🙂

  • Natalya Mann 12/29/2016, 10:12 pm

    Hi Valya! How much walnuts and chocolate you need ?

    • admin 12/30/2016, 4:02 pm

      Ooop, I cannot believe I was missing that. Updated, Thank you. 🙂
      Hope you enjoy those.

  • Lucy 03/22/2016, 11:46 am

    These look really good and want to try to bake it for Easter. If I was to bake it this Friday coming up and put the chocolate and cream Saturday and serve it Sunday would it be to soft ? Or should I bake it Saturday and put it together Sunday?
    Thanks girl:)

    • admin 03/22/2016, 12:52 pm

      Hi Lucy.. 🙂 These are perfect for Easter. You can definitely bake them Friday (I’ve even baked them Thursday..).. Then do the chocolate and cream Saturday.. Love, love these☺..

  • Sveta 12/11/2015, 8:12 pm

    Made these for an event, came out fabulous, and were definitely the talk of the day!! Thanks a bunch! 🙂

    • admin 12/12/2015, 12:37 am

      Sveta, that’s Wonderful! Thank you so much for sharing!!:) 🙂 🙂

  • Yelena 12/08/2015, 5:38 pm

    Hi, these are just darling! How did you do the chocolate garnish?

    • admin 12/09/2015, 11:51 am

      Thank you Yelena.:) I just melted some chocolate, let it cool a little. Put it into a ziploc bag and make designs on parchment paper. Let the chocolate set and waalaa (used kind of like a pretzel design:). If you want identical designs, first make one on paper then trace it onto the parchment paper:-)..)

  • Jeanvieve 07/12/2015, 9:40 am

    I just made these and they are delicious! I used milk chocolate and didn’t have any mini tartlets so used my mini muffin pans and it worked just fine. Thanks for posting..

    • admin 07/12/2015, 3:09 pm

      Jeanvieve, How creative. LOVE it.. Thank you for sharing. I will have to try this… 🙂

  • Natasha 11/08/2014, 11:07 pm

    Going to attempt to make these right now:) Thank you Valya for an amazing recipe!!!

    • admin 11/09/2014, 11:28 am

      Natash,
      Did you make them? How did they turn out:)

  • Anastasiya 07/02/2014, 11:59 am

    Those look so yummy! Where did you get your tartlet tins?

    • admin 07/02/2014, 2:12 pm

      Anastasiya,
      You can purchase them at Bed Bath and Beyond or Pat Catan’s if you have one in your area. Or online on Ebay or Amazon will be much cheaper. They are called mini tart molds. 🙂 These is my FAVORITE dessert!. They are so pretty and taste FANTASTIC….;).. Enjoy.

  • Olesya 12/21/2013, 1:18 am

    How long do you boil the condensed milk for?

    • admin 12/21/2013, 10:49 am

      Olesya,
      I don’t boil mine, I bake it. You know in one of those blue roasting pans? I lay them all down, completely cover them with water, close lid and 375 for 2 hrs. Comes out perfect and you don’t need to flip it or add water.. Or if you have a large pot that will fit them standing and so you can pour enough water to cover the cans..

      • Olesya 12/27/2013, 6:15 pm

        They were such a huge hit at the Christmas party! Everyone was asking for recipe (never happens with my baking lol). So thank you!!

      • admin 01/08/2014, 10:21 am

        Olesya,
        I’m so glad to hear that=). Honestly, I wasn’t always the best baker either;), just kind of takes practice.. Thanks for the feedback!!!…