Preheat the oven to 350. Remove chilled pie crust from the refrigerator and sprinkle a large board or countertop with a little flour. Unwrap the dough and place it on the work surface. Sprinkle the top of the dough with flour. If the dough is hard let rest for a few minutes, it should give a little when you press your fingers into it.

Roll with light pressure, from the center out, lifting and rotating the dough as you roll it into a circle 12 inches in diameter. Cut the dough into circles two inches larger in diameter than the tart pans. (There should be a one inch border around the pan). Carefully lift the dough into the pans and trim the tops. Re-roll the scraps and repeat to fill the remaining tart pans. Place the pans in the freezer for at least 10 minutes to chill.

Prick the bottoms of the tarts with a fork and line the pans with foil. Top with pie weights and bake for 15 minutes. Remove the foil and bake until golden brown, approximately 10 minutes more. Remove from the oven and let cool.

Combine the pomegranate juice and sugar in a small sauce pan. Place the corn starch in a small bowl and whisk in the lime juice until smooth. Add the corn starch mixture to the pot.

Cook over medium high heat, stirring frequently, until the mixture thickens and comes to a boil. Remove from the heat and pour into the baked tart shells. Top with the fresh pomegranate seeds. Chill until set, at least one hour.