1. Prepare the shortcrust pastry: rub the flour, butter, and salt together. Add a little cold water to form a ball. Cover with plastic wrap and set aside for 30 minutes. Roll out thinly, line tartlet tins, prick with a fork, and blind bake for 20 minutes at 350°F.
2. Toast the pine nuts in a dry frying pan. Mix the fresh goat cheese, yogurt, lemon zest, a pinch of fleur de sel, and white pepper.
3. Once the tart shells have cooled, fill them with the goat cheese cream, drizzle with rosemary honey, sprinkle with toasted pine nuts, and garnish with fresh rosemary needles.
