1/2 cup pomegranate jelly or currant jelly, melted
1 1/2 cups fresh pomegranate arils, plus more for garnish
1/4 cup fresh pomegranate arils
1 medium orange, peeled and sliced
1 cup whipped cream
In a non-reactive saucepan, over medium heat, combine the eggs, egg yolks, sugar, lemon juice, orange juice, lemon zest, orange zest and butter. Cook slowly, stirring constantly with a wooden spoon, until butter melts and mixture is thick enough to coat the back of a spoon, 7 to 8 minutes.
Remove from heat and strain through a coarse mesh strainer placed over a bowl.
Spread the mixture evenly in the fully baked pastry shell and refrigerate until chilled, 2 to 4 hours.
Over low heat, warm jelly until melted; carefully fold arils into melted jelly. Spread over tart.
Garnish each plate with an orange slice, some whipped cream and sprinkle with arils.