Crust:Preheat oven to 300°F. In a small bowl mix the almond meal, egg white, honey, oil and salt. Mix until a thick, pasty dough forms and there are no clumps left. Using a small spoon or your finger, press the dough into tart forms, filling in any holes, the layer of dough does not have to be to thick, since it will puff up a little as it bakes. Bake for 12-18 minutes, until edges are golden and no raw areas are apparent.
3oz (1 cup) blanched almond meal
1 egg white
1 tablespoon honey
1 tablespoon olive oil, other vegetable oil or butter
1/4 teaspoon salt
2 tablespoons water
2 teaspoons powdered gelatin
1 cup thick yogurt
2 tablespoons pomegranate molasses
2 tablespoons honey
In a small dish bloom gelatin in the water. In small sauce pan gently heat the yogurt. Slowly whisk in the pomegranate molasses and honey until everything is blended. Keeping the heat low, whisk in the bloomed gelatin until it is all dissolved. Pour yogurt into cooled tart shells and place in the refrigerator over night to set.