Lucky New Year Fruit Tarts

Whisk dry ingredients together in a stand mixer fitted with the paddle attachment.
Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
With mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours. When ready to bake, preheat the oven to 350°F.
Roll out on a floured surface into a 14-inch circle. If using one 9-inch tart pan, transfer to the tart pan and trim edges. If using 3 ⅜ inch tart rings, use them as cutters to cut out six circles, then use scraps to cut long strips for the sides of the tart rings.
You may need to pop the dough in the freezer throughout this process so it is easier to work with.
Prick tart base with fork. Place parchment circles on top of tarts and fill with pie weights. Chill dough in freezer for at least 20 minutes before baking.
Bake for 15 minutes. This dough will not take on a lot of color. Remove weights and parchment and return to oven if the middles are still not done.
Let cool completely. Melt white chocolate and brush tart bottoms. This will prevent soggy bottoms. Chill until chocolate is set.

Pour ½ cup white grape juice in heatproof bowl. Sprinkle unflavored gelatin over the juice and let sit for a few minutes to bloom. Heat remaining ½ cup juice to simmering. Remove from heat and pour over the gelatin mixture. Whisk until all of the gelatin is dissolved.
Pour into silicone molds and place in the refrigerator to set for at least two hours.

In a heatproof bowl, combine the butter and honey.
Beat in the egg yolks and whole eggs. Add the orange juice and lemon juice, followed by the orange zest and lemon zest.
Place the bowl over a bain-marie (a saucepan with water in the bottom that does not touch the bowl when the bowl is placed on top). Cook, stirring constantly, until the mixture thickens and reaches 170°F on an instant read thermometer. Remove from heat and cool completely in the refrigerator.

Pipe orange honey curd into tart shells. Smooth and level with offset spatula. Place three white grape jellies on top of smoothed curd. Fill remaining space with pomegranate seeds. Garnish with mint.
Tarts will keep for 3-4 days in the refrigerator.