I’ve been slowly making my way through all the DLC for Breath of the Wild. I’m a little disappointed with some of the items I’ve been discovering. I really would love to be able to run around in Ganon’s armor, but being unable to upgrade it makes me sad. It’s not just the lower defense stats that bug me, either. I love stopping by the Great Fairies in Breath of the Wild. All this new armor doesn’t give me a reason to get a few extra smooches from the wonderful fairies. I think Link is very appreciative of that.
My personal favorite DLC find so far is the ancient horse armor set. This item is the reason why I started using my horse again. At one point while playing, I simply stopped using my horse. It would be too far away from my current location. The horse armor actually allows me to call the horse from any location I am in and lets me gallop off into the sunset.
One recipe that I’ve wanted to make for a long time in Breath of the Wild is the egg tart. The first time I saw the poster at the South Akkala Stable, I knew this recipe would be making its way into my kitchen. In order to make it in-game, Link needs to mix together an egg, sugar, butter, and wheat. These items were a perfect basis for me to start working with. The dough was my favorite part of this recipe. Everything is delicious when it is all put together but the dough was so buttery and crisp. My husband has now asked several times when I would be remaking this recipe. I honestly think he was hoping for these to fail so I would have to make another batch. (Jeff Editor Note: Can confirm. Was hoping for more egg tarts.)
Ingredients:
Dough
2 cup (295 g) all-purpose flour, extra for dusting
½ tsp (2 g) salt
1 tsp (5 g) sugar
½ tsp (1 g) cinnamon
½ cup butter, cold and cubed
½ cup butter, frozen and grated
½ cup ice water
½ tsp vinegar
Filling
5 egg yolks
3 tbsp cornstarch
¾ cup milk
1 cup heavy cream
¾ cup sugar
1 tsp salt
½ vanilla bean, split lengthwise
1 cinnamon stick
1 tsp lemon zest
2 tbsp butter
2 tsp vanilla extract
Extra
Ground cinnamon
Powdered sugar
Combine the flour, salt, sugar, and cinnamon in a bowl. Add the ½ cup cubed butter and combine using your hands. Combine until it resembles coarse meal, but make sure to leave some big chunks of butter in there.
Add the vinegar and mix in. Slowly add the water to the mixture. You might not need all of it. If the dough is too dry, feel free to add one tablespoon of extra water at a time. Combine the mixture and do not over work it.
Generously flour the counter and the rolling pin. Place the dough on the counter and knead until the ball is smooth. Roll the dough out into a long rectangle. Add half of the frozen, grated butter to the bottom two thirds of the dough. Fold the top third of the dough towards you. Next, fold the bottom third to the middle.
Turn the folded dough 90° and roll out into a rectangle. Add the remaining frozen, grated butter to the bottom two thirds of the dough. Fold the top third of the dough towards you. Next, fold the bottom third to the middle. Wrap the folded dough in plastic wrap and let rest in the refrigerator for one hour.
Preheat the oven to 425°F. Take the puff pastry dough out of the refrigerator and place on the floured countertop. Roll the pastry out into an 18-inch square.
Brush off any excess flour from the dough. Carefully and tightly roll the dough up.
Cut the dough into 12 equal portions. Place each of the dough piece into a muffin tray, cut side up. Press down on and flatten the dough into the muffin tray. Place the muffin tray in the refrigerator while you make the filling.
Combine the egg yolks, cornstarch, and one fourth cup of milk in a bowl and set aside. Whisk together the remaining milk, heavy cream, sugar, salt, vanilla bean, cinnamon stick, and lemon zest in a saucepan over medium-high heat. Bring to a simmer and reduce the heat. Simmer for 10 minutes.
Remove the cinnamon stick and vanilla bean. Make sure to scrape any of the vanilla seeds out of the bean and into the saucepan. Scoop out a ½ cup of the heated mixture and place it in the bowl with the egg yolks.
Whisk the contents in the bowl. Add another ½ cup of hot milk to it while still whisking. Slowly add the mixture into the saucepan. Whisk until the filling just begins to thicken. Remove from the heat and add the butter and vanilla extract. Mix well.
Take the muffin tin out and fill each tin with a portion of the filling. Place in the oven and bake for 30 minutes. Turn off the heat and leave the egg tarts in for an extra 5 minutes.
Serve with powdered sugar and ground cinnamon to top.
Print Recipe
Egg Tart
Prep Time1 hour hr
Cook Time30 minutes mins
Resting Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Servings: 12 tarts
Ingredients
Dough
- 2 cups all-purpose flour extra for dusting
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp cinnamon
- 1/2 cup butter cold and cubed
- 1/2 cup butter frozen and grated
- 1/2 cup ice water
- 1/2 tsp vinegar
Filling
- 5 egg yolks
- 3 tbsp cornstarch
- 3/4 cup milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 tsp salt
- 1/2 vanilla bean split lengthwise
- 1 cinnamon stick
- 1 tsp lemon zest
- 2 tbsp butter
- 2 tsp vanilla extract
extra
- ground cinnamon
- powdered sugar
Instructions
Dough
Combine the flour, salt, sugar, and cinnamon in a bowl.
Add the ½ cup cubed butter and combine using your hands. Combine until it resembles coarse meal, but make sure to leave some big chunks of butter in there.
Add the vinegar and mix in.
Slowly add the water to the mixture. You might not need all of it. If the dough is too dry, feel free to add one tablespoon of extra water at a time. Combine the mixture and do not over work it.
Generously flour the counter and the rolling pin. Place the dough on the counter and knead until the ball is smooth.
Roll the dough out into a long rectangle.
Add half of the frozen, grated butter to the bottom two thirds of the dough.
Fold the top third of the dough towards you. Next, fold the bottom third to the middle.
Turn the folded dough 90° and roll out into a rectangle.
Add the remaining frozen, grated butter to the bottom two thirds of the dough.
Fold the top third of the dough towards you. Next, fold the bottom third to the middle.
Wrap the folded dough in plastic wrap and let rest in the refrigerator for one hour.
Preheat the oven to 425°F. Take the puff pastry dough out of the refrigerator and place on the floured countertop. Roll the pastry out into an 18-inch square.
Brush off any excess flour from the dough. Carefully and tightly roll the dough up.
Cut the dough into 12 equal portions. Place each of the dough piece into a muffin tray, cut side up.
Press down on and flatten the dough into the muffin tray. Place the muffin tray in the refrigerator while you make the filling.
Filling
Combine the egg yolks, cornstarch, and one fourth cup of milk in a bowl and set aside.
Whisk together the remaining milk, heavy cream, sugar, salt, vanilla bean, cinnamon stick, and lemon zest in a saucepan over medium-high heat. Bring to a simmer and reduce the heat. Simmer for 10 minutes.
Remove the cinnamon stick and vanilla bean. Make sure to scrape any of the vanilla seeds out of the bean and into the saucepan.
Scoop out a ½ cup of the heated mixture and place it in the bowl with the egg yolks. Whisk the contents in the bowl.
Add another ½ cup of hot milk to it while still whisking. Slowly add the mixture into the saucepan.
Whisk until the filling just begins to thicken. Remove from the heat and add the butter and vanilla extract. Mix well.
Take the muffin tin out and fill each tin with a portion of the filling. Place in the oven and bake for 30 minutes. Turn off the heat and leave the egg tarts in for an extra 5 minutes.
Serve with powdered sugar and ground cinnamon to top.
