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1. Prepare Crimson POM Jelly in advance of making cake (click here for recipe).
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2. Score 2-3 fresh pomegranatesand place in a bowl of water. Break open the pomegranates underwater 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.)
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3. In a non-reactive saucepan, over medium heat, combine the eggs, egg yolks, sugar, lemon juice, orange juice, lemon zest, orange zest and butter. Cook slowly, stirring constantly with a wooden spoon, until butter melts and mixture is thick enough to coat the back of a spoon, about 7 to 8 minutes.
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4. Remove from heat and strain through a coarse mesh strainer placed over a bowl.
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5. Spread the mixture evenly in the fully baked pastry shell and refrigerate until chilled, 2 to 4 hours.
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6. Peel and slice orange.
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7. Over low heat, warm jelly until melted; carefully fold arils into melted jelly.
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8. Spread glazed pomegranate arils over tart.
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9. Garnish each plate with an orange slice, some whipped cream and sprinkle with arils.
