Mix the Mascarpone with the eggs, the sugar, the flour and the grated lemon rind. Add the sultanas, previously soaked in warm water and then drained, and half the pine nuts. Pour the mixture into the cake tins lined with a thin layer of short-crust pastry. Level off the surface, decorate with thin strips of left-over pastry and sprinkle with the remaining pine nuts before placing the tart in the oven at 180-190°C. Bake the tart for about 30 minutes, remove from the oven and leave to cool completely before turning it out. Serve with a sprinkling of icing sugar.

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