Method:
1 Preheat the oven to 200°C fan forced.
2 Lightly grease a 20cm base fluted flan pan. Use the pastry to line the base and sides of the pan. Bake blind for 10-15 minutes or until the pastry is light golden.
3 Combine the almond meal, butter and egg yolks, rhubarb, pistachios and half the chocolate in a bowl. Spoon into the pre cooked tart case, bake for 10-12 minutes or until set in the centre (tart will firm on cooling).
4 Place the remaining white chocolate in a microwave-safe bowl with the cream, microwave, uncovered for 1 minute on High/100%, stir until smooth.
5 Cut tart into slices, place onto serving plate, spoon over chocolate sauce and serve with ice cream if desired.