Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Classic Béchamel Sauce
Classic béchamel (white sauce) is one of the essential mother sauces. This simple method gives you a smooth, creamy sauce that works beautifully in lasagne, gratins, croque monsieur and other baked dishes.
Keep the milk warm and whisk steadily for the best texture.
Method
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- Warm the milk in a small pan until just steaming, then keep warm on low heat.
- In a separate saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for 1–2 minutes to make a smooth roux.
- Add the warm milk a little at a time, whisking constantly to prevent lumps.
- Continue cooking and whisking for 5–8 minutes until the sauce thickens and coats the back of a spoon.
- Season with salt, black pepper, and a pinch of nutmeg (optional).
- Use immediately, or cover the surface with baking parchment to prevent a skin forming.
Ingredients
- 50g Butter
- pinch Nutmeg optional
- Salt, to taste
- Black Pepper, to taste
- 500ml Milk warmed
- 50g Plain Flour
Notes
If the sauce gets too thick, whisk in a splash of warm milk.
For extra richness, stir in a handful of grated Parmesan at the end.
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