Lemon and Pomegranate Tart

Crust:

• (optionally, use store-bought crust)
• 8 oz. (about 2½ cups) very finely crushed vanilla cookie crumbs
• 3 tablespoons sugar
• ⅓ cup coconut oil, melted
• Mint for garnish, if desired

Filling:

• 1 cup POM Wonderful Pomegranate Arils
• ‍1½ cups sugar
• ¼ cup cornstarch
• 4 large eggs
• 4 large egg yolks (whites discarded)
• 1 cup fresh lemon juice
• ⅓ cup plain yogurt

1. For the crust: Heat oven to 375°F. Blend together cookie crumbs, sugar, and coconut oil in a bowl or in a food processor. The mixture will make about 3 cups of crumbs. Press about ½ cup of crust mixture into each of six 4" tart pans with removable bottoms.
2. Place the tart pans on a baking sheet and bake for 10 minutes until fragrant and cooked. Remove from oven and cool.
3. 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 and whisk in the lemon juice and yogurt.
4. 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.
5. 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 Wonderful Pomegranate Arils and garnish with mint, if desired, to serve.