For The Pie Crust

Combine flour, salt and sugar in the food processor. Pulse once or twice. Add the margarine and turn on the machine. Process until the margarine and flour are blended and the mixture looks like cornmeal, about 10 seconds. Add the egg yolks and process another few seconds.

Place the mixture in a bowl and sprinkle 2 Tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball. If the mixture is too dry, add the additional tablespoon of ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic, flatten into a small disk and freeze the dough for 10 minutes (or refrigerate for 30 minutes).

Preheat the oven to 175C.

Remove chilled pie crust from the refrigerator and sprinkle a large board or countertop with a little flour. Unwrap the dough and place it on the work surface. Sprinkle the top of the dough with flour. If the dough is hard let rest for a few minutes, it should give a little when you press your fingers into it.

Roll with light pressure, from the centre out, lifting and rotating the dough.

Cut the dough into circles two inches larger in diameter than the tart pans. (There should be a one-inch border around the pan). Lift the dough into the pans and trim the tops. Re-roll the scraps and repeat to fill the remaining tart pans. Place the pans in the freezer for at least 10 minutes to chill.

Prick the bottoms of the tarts with a fork and line the pans with foil. Top with pie weights and bake for 15 minutes. Remove the foil and bake until golden brown, approximately 10 minutes more. Remove from the oven and let cool.

Combine the pomegranate juice and sugar in a small saucepan. Place the cornflour in a small bowl and whisk in the lime juice until smooth. Add the cornflour mixture to the pot.

Cook over medium high heat, stirring frequently, until the mixure thickens and comes to a boil. Remove from the heat and pour into the baked tart shells. Top with the fresh pomegranate seeds. Chill until set, at least one hour.