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Date 13 May 2022
Filed under Tad Talks, An Interview Series

TAD TALKS:
Charlotte van Holthe

We met with our favourite chef, and sister of co-founder Victoria, Charlotte van Holthe to learn how to make the perfect al fresco tart.

'This Caramelised Shallot & Wild Garlic Tart with Asparagus Salad is the perfect recipe for a picnic or garden dinner. Delicious hot or cold, this tart has lots of wild garlic leaves - which are abundant from Feb through till the end of May. Served simply with a beautiful radicchio, parmesan & asparagus salad.'

Tada & Toy Recipes
Head Chef at Stoney Street by 26 Grains

Ingredients

Tart

  • 200g plain flour
  • 50g whole grain rye flour
  • 150g cold butter - cubed
  • 60g milk
  • A pinch of salt and a pinch of crushed fennel seeds

Filling

  • Large handful wild garlic leaves - washed then dried between kitchen cloths
  • 4 shallots - sliced
  • Knob of butter
  • 3 eggs
  • 200g creme fraiche
  • 200g milk
  • Pinch salt
  • Large handful of finely grated parmesan
  • 1 lemon, zest
  • ChervilI

Radicchio & Asparagus Salad

  • Couple of handfuls mixed radicchio and grumolo leaves
  • 4 spears of asparagus per person, woody end chopped off
  • 1 lemon, juice
  • Extra virgin olive oil
  • Maldon salt
  • Parmesan
Photos by Daram Chatburn

Method!

Tart Case

  1. In a stand mixer add the flour, salt and fennel seeds and stir to combine
  2. Add the COLD butter, and using a paddle mixer, mix until breadcrumbs form
  3. With paddle on, add milk and JUST bring it together - use hands to press into a rough ball. Do not knead it! Press it gently together on your work surface into a flattened ball
  4. Wrap in plastic and put in fridge for an hour so the dough can relax
  5. Take out of the fridge, bring up to room temp for 15 mins, then roll in between parchment if needed. Roll thin so it can fit into a 25cm non-stick form
  6. Flip, press and peel into tin - pressing into corners. Keep in fridge for 10 mins - do not get rid of hanging bits of pastry (you will shave this off later)
  7. Blind bake using baking beans (with a sheet of baking parchment in-between) at 180c until golden brown (20 mins). Take out beans and parchment and poke a few holes with fork
  8. Place back into the oven for 15 mins or so, until it looks lightly golden brown. Cool, then microplane the edges so they are nice and flat.
Photos by Daram Chatburn

Tart Filling

  1. Slice your shallots, and slowly fry them in a knob of butter and a large pinch of salt until golden and caramelised. Stir often and add a splash of white wine if you have at the start
  2. Chop your wild garlic leaves
  3. Whisk the eggs with the creme fraiche, milk, salt, parmesan and lemon
  4. Place the wild garlic down first in your tart base, followed by the caramelised shallots. Pour in half your milk mix, and scatter over some chervil and more parmesan if you like.
  5. Place on a tray in the oven, and pour the rest of your milk mix into the tart until you reach the height of the pastry (We find it easier to do this for any wobbly hands!)
  6. Bake at 170c until only a slight wobble remains - around 20 minutes (but this will depend on your oven)
  7. Leave to cool completely before slicing
Photos by Daram Chatburn

Asparagus Radicchio Salad

  1. Take half the spears of asparagus and boil gently for 2-3 mins. Drain then blanch in ice water. Slice into 5cm lengths. Melt some butter and drizzle over.
  2. Take the other half of asparagus and shave lengthways.
  3. Toss all together with some lemon, oil, maldon salt and shavings of parmesan.
Tada & Toy Recipes
Photos by Daram Chatburn

Favourite Restaurants

Garden Museum Cafe - Lambeth

Canton Arms - Stockwell

Italo Delicatessen - Vauxhall

Stoney Street by 26 Grains - off Borough Market

Stoney Street
Stoney Street


We loved following this recipe and will be definitely making this tart all summer long! Be sure to head to Stoney Street, where Charlotte is head chef, to try her food for yourself!

https://instagram.com/cvanholt...

https://instagram.com/stoneyst...


Tansy Aspinall
By

Tansy Aspinall is one-half of Tada & Toy.

Delilah Belle x Tada & Toy Returns Policy

No changes or refunds can be made once the collaboration has finished at 12am on 11th October 2021. You will be able to exchange or refund your purchase once you receive your order. Standard returns policy will then apply.

Standard Returns Policy

We will be happy to offer an exchange or refund within 7 days of purchase. Goods purchased online must be returned to us in perfect condition and in their original packaging in order for us to process an exchange or refund.

Sale No returns on sale items (including flash/limited time promotions). For returns of store/pop-up orders, please keep your invoice or receipt for proof of purchase. We are unable to offer a return on items without a proof of purchase.

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Instructions

Please request a return form by emailing customer@tadaandtoy.com. We will send you a returns form along with your return number. Complete in the form and enclose item(s) in package.

The item(s) must be packed securely in the packaging in which you have received it. We are not liable to refund you if the jewellery item is returned to us broken. please enclose any additional items (jewellery box, promotional gifts).

Once you have added all items and the returns form pack the items back in the parcel and send it back, via recorded delivery to:

Tada & Toy, 341 Portobello Road, London, W10 5SA

The credit card or paypal account used for the original purchase will be credited with the original price within 30 days or your order provided that the goods in question are returned by you and received by us in the condition they were delivered to you.

For all returns, except where the item is faulty, you will be required to arrange and pay for the return of the products. We cannot accept responsibility for any parcels lost in transit.

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Care

Our jewellery is made with 92.5 sterling silver and 18ct gold plated vermeil. Sterling silver will naturally tarnish and gold plating will gradually fade over time. Here are some steps to help prevent this:


Sprizting
Avoid your jewellery when spritzing perfume and applying lotions.


Salt & Sweat
Gold and silver can be damaged by chlorine and salt so remove before your work out or dip in the sea.


Cleaning
Keep your sterling silver jewellery clean by gently washing in warm soapy water and using a silver cleaner. Always remember to rinse and dry. To clean all Tada and Toy jewellery use the polishing cloth provided or any soft cloth.

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Contact

Telephone

0207 183 6567

General Enquiries
info@tadaandtoy.com


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sales@tadaandtoy.com


Customer Care
customer@tadaandtoy.com


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Charity

One size fits all, please check notes for exact length