To make the crust, place the flour, sugar and baking powder in the food processor and mix to combine.
Add 3 tablespoons of butter and continue processing until mixture resembles breadcrumbs.
Reserve 1/2 cup of breadcrumb mix and press the remaining mixture firmly onto the base of a medium square baking tin. Bake in the oven for 15 minutes while you make your filling.
In the same food processor (no need to wash between uses, as mixture will come together later), blend together ricotta, yoghurt, brown sugar, lemon juice and zest and eggs until you get an even mixture.
Remove the base from the oven. Pour the mixture over the base. Sprinkle berries across the top, they will partially sink. Do not push them all the way in, or you will not get the colourful appearance across the of slice. Next sprinkle the remainder of the crust mixture across the top.
Bake slice for 35-40 minutes, until set. In the last five minutes you can scatter the pinenuts across the top and lightly toast them in the oven.
Remove from oven and cool in tray. Can be served warm or can be chilled and served cold.