Button Cup Tarts with Homemade Almond Milk

Ingredients

For the Strawberry jam:

• 2 cups chopped strawberries
• 1 cup sugar
• 3 tablespoons white balsamic vinegar
• 2 tablespoons lemon juice
• 1 rosemary sprig
• 1 teaspoon cornstarch
• 1 teaspoon water

For the Pastry:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• ¾ cup sugar
• 3 cups all-purpose flour, plus more for rolling
• ¼ teaspoon fine sea salt
• 1 large egg
• 1 tablespoon water

For the Almond butter:

• 2 cups raw whole almonds with skins
• 2 tablespoons honey
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ½ cup plain unsweetened whole-milk Greek yogurt

For the Homemade Almond Milk:

• Homemade Almond Milk
• 3 cups water
• 1 cup blanched almonds
• 1 teaspoon white sugar

Instructions

1. 1
   To make the strawberry jam: Combine the strawberries, sugar, vinegar, and lemon juice in a food processor and puree. Transfer to a saucepan, add the rosemary sprig, and bring to a boil, then lower the heat and simmer for 15 minutes. Remove and discard the rosemary sprig.
2. 2
   In a small bowl, whisk together cornstarch and water. Slowly add the cornstarch mixture to the strawberry mixture, whisking constantly. Whisk the jam and continue to cook until thickened. Remove the pan from the heat and transfer the jam to a larger bowl. Place the bowl in the refrigerator to cool faster.
3. 3
   To make the pastry: Preheat the oven 350 degrees F.
4. 4
   In a food processor, combine the butter, cream cheese, sugar, flour, and salt and process until it comes together in a ball.
5. 5
   Turn out the dough onto a work surface and roll it out to about ¼ inch thick. Using a round cookie cutter the diameter of the exterior of the mini tart molds, cut 16 circles. Press the dough into the tart molds, pressing the dough down into the bottom and up the sides. Trim the top edge with a knife or by pinching the dough with your thumb to create a flat edge along the top of the tart mold.
6. 6
   Place the tart molds in the freezer to help them hold their shape.
7. 7
   Line a rimmed baking sheet with parchment paper. Using a round cookie cutter the diameter of the interior of the mini tart mold, cut 16 circles for the “button” tops. Place the “buttons” on the lined baking sheet. To make “button holes” in the tops, use the narrow end of a chopstick or a skewer to make four little holes in a square shape.
8. 8
   In a small bowl, whisk together the egg and water for the egg wash. Brush only the button tops with the egg wash.
9. 9
   Bake the button tops for 15 minutes, or until golden. Set aside to cool on a wire rack. If the button holes needs redefining, do so while still warm.
10. 10
    Remove the tart molds from the freezer. Line each one with a paper cupcake liner and fill with pie weights or dried beans/rice. Bake for about 20 minutes, or until the edges are starting to turn brown. Remove the paper liners and pie weights and continue to bake the tarts for another 8 minutes, or until golden. Remove from the oven and let cool slightly. While the tarts are still a little warm, remove the tart shells from the molds (they have a tendency to stick if removed when completely cooled).
11. 11
    To make the almond butter: Put the almonds in a small skillet, cover, and cook for about 5 minutes. Take care not to let them burn. Remove from the heat and cool for a few minutes, then transfer the almonds to a food processor. Add the honey, ginger, and salt and puree, scraping down the sides as needed, until it turns into a paste. This can take about 10 minutes. Add the yogurt at the end and puree to a creamy butter. Transfer to a small bowl.
12. 12
    To assemble the tarts, place a small spoonful of almond butter in each pastry shell, then add a small dollop of strawberry jam. Put the button top on and press gently. Serve on a small plate with almond milk in a shot glass.
13. 13
    To make the almond milk: In a large pot, bring the water to a boil.
14. 14
    Meanwhile, grind the blanched almonds and sugar in a food processor until a fine crumb is achieved.
15. 15
    Carefully add the nut mixture to the boiling water. Cover and simmer over low heat for 20 minutes. Let cool.
16. 16
    Press the mixture through a fine-mesh sieve or nut bag, squeezing all the liquid from the almonds. Chill the milk until ready to serve. Shake before serving.