Pomegranate Sweet Custard Tart

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2 cups all purpose flour

1 cup margarine, room temperature

½ cup sugar

2 tablespoons vinegar
Preheat oven to 350. Combine ingredients in mixer. Press into 10” tart pan. Bake until golden. (Alternatively, use 2 cups graham cracker crumbs, ½ cup melted margarine, ½ cup sugar. Mix together and press into a tart pan.)
Sour cream custard layer:

1½ cups tofutti sour cream

½ cup sugar

3 eggs

1½ tablespoons vanilla extract

Pinch of salt
Preheat oven to 325. Whisk together the sour cream, sugar, eggs, vanilla and salt until smooth. Pour into cooled pie shell and bake for 35 – 40 minutes, until it doesn’t jiggle. Cook to room temperature.
Pomegranate Topping:
2 cups Pomegranate seeds
2 tablespoons unflavored kosher gelatin
½ cup hot water
Gently place the pomegranate seeds on top of the sweet custard cream. Dissolve gelatin in hot water and brush the gelatin over the pomegranate seeds. Refrigerate and serve (Alternatively, melt ½ cup apricot preserves in the microwave and brush the melted preserves over the pomegranate seeds. Refrigerate and serve.)

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