For the past couple of weeks, we've been working with the lovely gentlemen from Ghostbusters of BC to create something special for a event they're hosting tonight after Fan Expo. The event, which y'all should check out, benefits BC Childrens' Hospital. That's right - these Ghostbusters aren't just snappy dressers, they're also really awesome people. So, if you're around downtown VanCity tonight (April 20th, 2013), stop by the Vancouver Fan Club and dance, drink, and get down and nerdy with your bad self.
Mr. C and I will of course be there - He'll be sporting his sweet Boba Fett shirt and I will be wearing the new d20 earrings I got at the con (that I am totally in love with). We'll also be bringing with us a giant basket full of Buster Baked Goods and two dozen custom cupcakes. The Ectoplasm Tarts you see pictured will not be making an appearance (though, several of their their cousins will be), but I thought I'd share something a little mean and green with you tonight, just to celebrate Ghostbusters BC and all the good they do.
Makes about 12+ tarts
1 1/4 cups flour
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 cup unsalted butter (very cold)
1/4 cup ice cold water
1) Sift together your flour, sugar, and salt until everything is mixed well. Cube your butter, then work in with a pastry cutter or your hands until your butter pieces are about the size of peas. Slowly add the cold water, about a tablespoon of it at a time and mix until you form a dough. Wrap in plastic wrap and let it chill for at least a half hour.
2) Preheat your oven to 400 degrees. Roll out your chilled dough on a floured tabletop until it's about 1/8 of an inch thick. Cut it out and fit it into your tart shells. Poke a couple of holes in the bottom of each one and use some pie shell weights (or dry beans). Bake for about 5 to 10 minutes, or until your tart shells are nice and golden. Let cool before filling.
Ectoplasm Curd2 Tablespoons butter
1/2 cup and 2 Tablespoons sugar
1/4 cup fresh lime juice
1/4 cup fresh lemon juice1 teaspoon lime zest
1 teaspoon lemon zest2 eggs
1/2 Tablespoon cornstarch
1) In an saucepan, whisk together the butter, sugar, juices, and zests over low heat and cook for about five minutes. Add the eggs and cornstarch, whisking briskly to combine, and continue to cook while stirring for about 5 to 7 minutes. At this point the mixture will thicken. Remove from heat, pour into your baked pie shells. Cool and let set completely in the refrigerator, for at least a half hour. Enjoy with your ghost bustin' buddies.