Rhubarb & Custard Tart with Pistachios

Rich Shortcrust Pastry

225g (8oz) plain white flour

175g (6oz) cold butter

pinch of salt

1 dessertspoon icing sugar

a little beaten egg or egg yolk and water to bind (save a little egg wash for the pastry shell)

Filling:

600g (1 1/4lb) or a little more rhubarb, cut into small pieces

2-4 tbsp caster sugar depending on how tart the rhubarb is

Custard

2 large or 3 small eggs

3 tbsp caster sugar

1 tsp pure vanilla extract

300ml (10fl oz) cream

For the garnish:

40g (1 1/2oz) coarsely chopped pistachio nuts

1 x 30.5cm (12 inch) tart tin or 2 x 18cm (7 inch) tart tins