Preheat oven to 325°F. Add pastry shells to a prepared sheet pan. Add to oven and bake for about 5 minutes to lightly crisp. In a medium bowl, combine softened cream cheese, ricotta, honey, and lemon zest until creamy and smooth.
Transfer the cheesecake filling to a piping bag fitted with a round tip or, alternatively, snip the end of the bag to create a small opening. Pipe a small mound of filling into each tart shell, filling just to the top.
To serve: Add tarts to a serving tray and sprinkle with POM Wonderful Pomegranate Arils. Garnish each tart with chopped dill.
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