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Preheat the oven to 200ºC
Lightly grease 6 tartlet cases (no need if they're non-stick)
Fill each of the tartlet tins with the shortcrust pastry and give a few prods to the base with a fork
Bake in the oven for around 12 minutes
Prepare the pesto by blending all of the ingredients together in a food processor (can use a pestle and mortar)
Slice the tomatoes ready to top the tart
Take the tartlets out, add a scoop of pesto to each tart, then top with a few halves of tomato and pine nuts
Place back in the oven for a further 3-4 minutes
Allow to cool on a cooling rack and enjoy!