- Preheat oven to 350°F.
- Place dry ingredients in a food processor and add cold butter. Pulse until blended into a fine meal or there are no more butter chunks. Remove dough from food processor and put into a bowl.
- Add heavy whipping cream and mix by hand or with wooden spoon or fork. Roll out dough on a lightly floured board until 1/4 inch thick. Press into mini tart pan and trim edges all the way around with your fingers. 4. Chill in freezer for 15 to 20 minutes, then partially bake for 20 minutes or until crust is no longer translucent. Weigh crust down with parchment paper and pie weights or beans on top of the parchment. Remove pie weights and continue to bake for another 10 minutes.
- Prepare fresh pomegranate arils, if necessary.*
- Caramelize the onions on medium heat until golden brown. Set aside and chill in refrigerator.
- Once fully chilled, remove caramelized onions from refrigerator, and add a layer to the bottom of each shell.
- Crumble the goat cheese on top of the onions.
- If using homemade crust, bake for 15 minutes at 300°F to heat through. If using prebaked crust, bake according to package directions.
- Garnish tops of tartlets with arils and chopped pistachios.
- Toss the watercress in a separate bowl with the lemon zest, a little lemon juice and olive oil.
- Crack pepper over top of watercress, and garnish the tartlets with the watercress salad.
*To prepare fresh arils, score 2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1-1/2 cups of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.