"Korzinochki" Russian Tartlets

These baskets of dough (otherwise they are called tarts) is a yummy traditional Russian dessert. These are perfect for parties and weddings. We have a lady in church, she makes em with a special touch. She gave me this recipe.  

You will need a fancy tartlet molds (Click here)

    Ingredients:
3 sticks of unsalted butter
1 cup sugar
3 eggs
1 tsp baking soda
1 tbs vinegar
3 cups flour
Dash of salt 
1 tsp vanilla

     Filling:
Use a 1/2 tsp fruit preserve jam
For special touch add a piece of  Russian cake balls  {Пироженое Картошка}
 
  Cream:

6 egg whites 
2 cups sugar 
1/2 cup of water
Lemon juice of 1 lemon  or 1/2 tsp citric acid 
1 tsp vanilla

Use room temp butter mix with sugar until fluffy.

Add one by one eggs. Mix well.

Add baking soda pour vinegar on top.

Add vanilla.

Add salt. Mix.

Add flour and mix well. Put dough in the fridge for 1 to 2 hours. 

Take out  small parts of  the dough from the fridge and put it in the tartlet molds with fingers.
You don't need to put oil the molds. 

My daughter helped with these.

Use a small piece of foil and beans to make the dough shallow. Or Instead of foil and beans after they are cooked and while still hot press the middle with a milk cap. (Tip from Liza) Bake on 325F for 25-30 min. 

Take korzinocki out. It comes out very easy from the molds. Cool on the wire rack.

Cream:

Syrup should be given a special attention. Use a nonstick pan. Pour water and sugar. At the same time start whipping egg whites. Cook syrup until it gets thicker. 

Bowl and egg whites need to be really cold. (I put bowl in the freezer for 10 min.) You must use a glass or stainless steel. Put egg whites into a cold bowl start on slow increasing speed gradually.   

To make sure the syrup is ready, pour into a small cup of cold water and drop into it a drop of syrup. Drop should lay low and do not spread. It can be taken in hand and roll the "soft ball".  If the syrup is not ready, it will spread out on the bottom.

Add citric acid to the syrup.

Egg whites should be very fluffy by this time. Turn down the  mixer speed and pour slowly the syrup into egg whites. Mix on high speed for 7 min. Now cream is ready put it in the pastry bag.

I used peach mango preserve.

I added cake balls  for better taste. Fill with the cream.

Enjoy!!!