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1
Note there is inactive chill time of 2 hours, so plan ahead!
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2
Preheat your oven to 400 F. Lightly dust four 4 to 5 inch round tart pans with flour. Set aside.
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3
Unroll your pie crust onto a flour-dusted surface. Cut out four 5 to 6 inch rounds with a cookie cutter or anything you have on hand that's circular and similar sized. Place your rounds into your prepared tart pans, pressing down on the bottom and around the sides. Prick the bottom with a fork so that the crust can breathe while it's baking.
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4
Bake your crusts at 400 F for 10-12 minutes, or until golden. Remove from oven and set aside to cool.
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5
While your shells are cooling, prepare the cream filling. In the bowl of your stand mixer, with paddle attachment fixed, whip together the cream cheese, mascarpone cheese and Greek yogurt until smooth and creamy. Add the honey, granulated sugar, vanilla extract and lemon zest. Beat again until thoroughly combined.
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6
Release the shells from their tart pans once cool.
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7
Dollop the cream filling evenly among the cooled tart shells. Smooth out the top with an offset spatula. Chill in the fridge for at least 2 hours before serving.
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8
Before you serve, top with fresh pomegranate arils, sliced almonds and a drizzle of honey. Enjoy!
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9
Note: Sizes of tart pans will vary, so adjust the recipe accordingly. I used 5-inch tart pans with removable bottoms, and cut my rounds with a 6-inch round cookie cutter. You may also use a 10 to 12-inch in diameter tart pan and make one large tart. At this point you will be able to avoid cutting rounds out of your dough. The choice is yours!
