Pre heat the oven to 180 degrees C, I use a fan assisted, electric oven, please adjust according to your own oven.

Place the rhubarb in a bowl, add the ginger, 1 tbs castor sugar and syrup and mix well. Set aside until you are ready to use.

Blitz the pistachios in a food processor for 20 seconds, until you have a rough crumble. You could finely chop them if you don't have a food processor.

Add the cream to a mixing bowl with the cardamom and vanilla and whisk until it is thick. Leave it in the fridge until you are ready to serve.

Roll out the pastry, using a bowl or cutter cut out 4 rounds, place them on a non stick baking tray. With a sharp knife mark out another 1 cm circle inside the edge, making sure not to cut through the pasty. Using a fork gently pierce a few wholes in each circle.

Brush each circle with the beaten egg, divide the rhubarb and chopped ginger between each circle. Brush any liquid left in the bowl over the rhubarb then sprinkle the remaining sugar over the rhubarb. Bake on the middle shelf for 20 to 25 minutes or until the pastry is golden brown.

When the tartlets are cooked sprinkle the pistachios over each tartlet then sift a little icing sugar over each tartlet.

Serve warm with a good dollop of the cardamom, vanilla cream.