In a food processor combine the all-purpose flour, sugar, and salt. Process for 30 seconds.

Cube the butter and add it to the processor. Process till a crumbly dough is formed.

Add cold milk and process further, until everything comes together.

Take out of the processor and work with hands to smooth the dough.

Use your fingers to press the dough into the tart pan, or in case making tartlets, divide the dough first and then press into the tart pans.

Take care to press the dough in equal thickness. Remove the excess by trimming off the edges using a knife.

Using a fork make holes in the tart.

Cover them and refrigerate for an hour.

Take out of the oven, and let cool completely before filling.

Using a stand mixer or hand mixer whip the heavy cream till stiff peaks are formed.

Dissolve the gelatin in water and let it bloom for 5 minutes.

In the meantime, mix the whipped cream with half the condensed milk first. Gently fold the condensed milk. When done, add the rest of the condensed milk and incorporate it into the mixture.

Add the lemon juice and lemon jest. Mix well.

Heat the gelatin mixture and let it cool slightly before pouring into the mixture. mix well using a spatula.

Gently, pour the filling into the tart shells.

Add pomegranate seeds and garnish with the lemon rinds.

Refrigerate for 4 hours before serving.