Name: Rhubarb & Ginger Tarts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 x 320g all butter puff pastry sheet; 220 g rhubarb (, washed and cut into lengths); 1 piece of stem ginger (, chopped); 2 tbs syrup from the stem ginger; 2 level tbs golden castor sugar; 25 g roasted shelled pistachios; 1 egg (, beaten); 200 ml double cream; 1/2 tsp ground cardamom; 1/2 tsp vanilla extract; Icing sugar to serve.