Roll the pastry out thinly on a lightly floured surface, then stamp out 24 × 6 cm (2½ inch) circles with a fluted biscuit cutter and press into the buttered sections of 2 × 12-section mini muffin tins. Reknead and reroll the pastry trimmings as needed. Prick the base of each tart 2–3 times with a fork, then chill for 15 minutes.
Line the tarts with small squares of nonstick baking paper and baking beans and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 5 minutes. Remove the paper and beans and cook for a further 4–5 minutes until the bases are crisp.
Cream the butter and sugar together, beat in the honey and lemon rind, then the egg and egg yolk. Reserve about one quarter of the pine nuts, then stir the rest into the honey mix.
Spoon into the baked tart cases and sprinkle with the remaining pine nuts. Bake for 8–10 minutes until golden and the filling is set. Leave to cool for 15 minutes, then remove from the tins and leave to cool on a wire rack. Dust with icing sugar, if liked.