Prepare the shortcrust pastry (even the day before) by kneading the butter with the icing sugar.
Add the salt, the vanilla (the seeds of the pod or a teaspoon of extract), the grated lemon zest, the egg and the yolk and finally the sifted flours and yeast.
Wrap the dough in cling film and leave to rest in the fridge for at least an hour.
Roll out the shortcrust pastry and place it in the buttered and floured tart pan.
Prick the surface with the prongs of a fork, cover with a sheet of baking paper and place the balls (or legumes) on top for blind baking.
Bake at 180° for about 25/30 minutes; remove the balls and the paper and bake for another 5 minutes.
Let it cool.
Prepare the pastry cream: beat the egg yolks with the sugar until the mixture is fluffy and light. Add the milk, cream, seeds extracted from the vanilla pod and sifted starches.
Place the pan on the heat and stir occasionally until the cream thickens.
Once cooled, pour it into the shortcrust pastry shell and level it. If you are not using it immediately, pour it into a bowl and cover it with cling film in contact.
Prepare the pomegranate jelly: soak the gelatin in cold water. Heat 80 ml of water with the pomegranate juice and sugar until you get a syrup. Squeeze the gelatin and dissolve it in the pomegranate juice, stirring.
Let it cool and then pour it over the tart.
Add fresh pomegranate seeds as decoration if desired.
Wait for the gelatin to solidify at room temperature and place it in the refrigerator.
