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1
Sift the flour and salt into a large mixing bowl.
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2
Rub in the butter using your fingertips until the mixture has an even sandy texture.
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3
Make a well in the centre, then add the sugar, lemon juice and cold water.
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4
Lightly mix to form a smooth paste, taking care not to overwork the pastry, so it doesnt shrink during cooking, and adding just a little more cold water if needed to bring it together.
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5
Shape the pastry into a round disc, wrap in plastic wrap and refrigerate for 20 minutes.
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6
Divide the pastry into six equal portions.
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7
Working quickly, roll each pastry portion out separately to about 1/8 inch thick.
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8
Cut out six 4 1/ 4 inch diameter discs using a round pastry cutter.
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9
Ease the pastry discs into six greased 3 1/ 4 inch tart tins, taking care not to stretch the pastry.
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10
Cover the pastry with sheets of foil and weigh the foil down evenly using baking beads or uncooked rice.
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11
Rest for 20 minutes in the refrigerator.
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12
Preheat the oven to 375 degrees F. Bake the tart shells for 20 minutes, then remove the foil and baking beads.
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13
Turn the oven down to 340 degrees F and bake for a further 1015 minutes, or until the pastry is an even golden brown colour.
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14
Remove the tart shells from the tins and transfer to a wire rack to cool.
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15
To make the coffee curd, beat the eggs in a stainless steel mixing bowl.
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16
Add the sugar and beat until the sugar has dissolved.
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17
Sprinkle the agar agar into the mixture and whisk again to incorporate.
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18
Stir in the coffee and condensed milk.
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19
Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water.
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20
Continue whisking until the mixture thickens, scraping down the side of the bowl with a spatula occasionally so it doesnt become grainy.
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21
Pour into a chilled container to cool, placing some plastic wrap directly on top of the curd to prevent a skin forming.
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22
When the curd is completely cool, pipe it into the cooled tart shells.
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23
Cut the pomegranate in half.
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24
Over a bowl, tap the pomegranate with the back of a spoon to release the seeds.
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25
Spoon the seeds over the tarts and serve.
