Eggs are a bountiful protein source in Hyrule. Eggs are harvested from Cuccos and many of the wild birds that are indigenous to the kingdom. These eggs are simply fried in cooking pots and eaten over rice or used to makes omelets. They are also used for a number of different baked goods and deserts. One of these is the egg tart.
Egg yolks are whisked into milk and sugar over low heat to form a custard base. This custard base is then used to fill a tabantha wheat and goat butter pie crust which is then baked. These mildly sweet and eggy tarts are a wonderful treat for any occasion.
“You'll know this simple dessert is done baking when it smells just delightful.”
We’ll be following pretty closely to the in-game ingredients for this one. We’ll be adding some cream, vanilla and cornstarch to build the custard. For the crust, you can use premade, store-bought mini pie crusts, or you can cut circles out of homemade pie crust. The tarts will be baked in muffin tins. All in all, it’s a relatively easy recipe and quite delicious. The perfect brunch sweet treat for a spring afternoon in any Hylian town.
Ingredients
8 egg yolks
1 cup milk
¾ cup heavy cream
⅓ cup sugar
3 tbsp cornstarch
½ tbsp vanilla extract
1 batch of pie crust dough or 12-14 prepared 4 inch mini pie shells
Make sure your dough has come to temperature before beginning. Refrigerated dough should sit out on the counter for at least 20 minutes and frozen dough will need to sit out for at least one hour.
Preheat your oven to 425°F.
First we will begin by making the egg custard for the tarts. Separate the yolks from the egg whites and place the 8 yolks in a small pot. You want the yolks only and not the whites. You can reserve the whites for another meal.
Add the milk, heavy cream, sugar and cornstarch the egg yolks and whisk them together until fully incorporated.
Place the pot over low heat, and whisk the custard mixture. Continue slowly whisking the mixture for about 5-7 minutes, until it slightly thickens and you see steam beginning to visibly rise out of the custard. Test the custard with a spoon. Dip a clean, small spoon into the mixture, and run your finger across the back. If it makes a clean line through the glaze on the spoon, the custard mixture is ready. At this point, remove the pot from the heat and whisk in the vanilla extract.
Strain the custard mixture through a mesh strainer into a large enough bowl. Set the bowl aside to let the mixtire cool to room temperature.
While the custard cools, let’s prepare the dough. Once the dough is soft, place the disk of dough between two sheets of parchment paper and roll it out on a cutting board or other appropriate surface using a rolling pin. Start in the center and roll out evenly until you have a round disk that is ⅛ inch thick and at least 10 inches in diameter. If you are using a prepared, ready to use pie crust, just continue with the recipe below.
Cut 4 inch circles out of the pie dough. If you are using precut mini pie shell dough, just carefully remove the circles from the dough along the dotted lines.
Get your muffin pan ready. Spray each muffin cup with a little cooking spray to slightly grease them. Now gently press the small dough circles into the muffin cups, pressing the dough against the bottom and around the inside of the cups, flattening against each surface. Carefully stretch the dough up to the rim of each cup but not outside of the cup. I recommend pressing up with one finger on one hand while pressing down along the rim with a finger on your other hand. Do this around the rim of the muffin cup. Repeat this with all dough cups.
Fill each of the dough lines muffin cups with ¼ cup of the custard mixture.
Place the muffin pan in the oven. Allow the tarts to bake for 15 minutes, until the custard is bubbly and has brown spots on it.
Remove the muffin pan from the oven and allow the custard to stop bubbling. Then, carefully remove the egg tarts from the muffin pan and allow them to cook on a wire cooking rack. Allow them to cool for at least 15 minutes. Enjoy your egg tarts!
Learn more about the Egg Tart dish from The Legend of Zelda: Breath of the Wild and The Legend of Zelda: Tears of the Kingdom at Zelda Dungeon.