For the Crust: Heat oven to 375°F. Blend together cookie crumbs, sugar, and coconutoil in a bowl or in a food processor. The mixture will make about 3 cups ofcrumbs. Press about ½ cup of crust mixture into each of six 4-inch tart panswith removable bottoms.
Place the tart pans on a baking sheet and bake for 10 minutes until fragrant and cooked. Remove from oven and cool.
For the Filling: In a medium saucepan, combine sugar, cornstarch, eggs, and egg yolks.Whisk together until very smooth. Then place pan over medium heat andwhisk in the lemon juice and yogurt.
Whisking constantly, cook lemon filling until it begins to bubble. Stir 30 seconds more over the heat, then remove from the burner. Continue to whisk off the heat for another minute.
Spoon about ½ cup of filling into each crust and smooth the top. Place plastic wrap over the top and chill until completely cool, about 2 hours. Top with POM Pomegranate Arils and garnish with mint, if desired, to serve.
(optionally, use store-bought crust)
8 oz. (about 2½ cups) very finely crushed vanilla cookie crumbs