Savory Holiday Tart by Tiffani Thiessen

Directions

To make tart shells: 

1. Into a food processor add Isopure protein powder, flour, salt, and pulse to combine. Add in all the butter and pulse until the mixture resembles grated parmesan in texture. Continue pulsing and drizzle in the cold water, one tablespoon at a time, until the dough barely comes together to form a loose ball, add more water if needed. The dough should be moist enough to just hold its shape but not overly wet. Press the dough together to form a flat 8" disk, cover with plastic wrap and place in the fridge for 1 hour to rest. 
2. When ready to bake, preheat the oven to 375F. Cut six 5-inch parchment rounds. Dust your work surface and rolling pin with bench flour. Roll the chilled dough to a 1/8-inch thick sheet. Cut out 4 rounds that are 4.5 inches in diameter. Gather the excess dough, form it into a ball and roll it out again to cut out the remaining 2 rounds. If the dough becomes warm or too soft to work with, place it in the fridge for a few minutes to harden. 
3. Line each tart pan with dough, gently pressing it along the bottom and sides. Trim any excess dough by running a knife along the edge. Using a fork poke holes on the bottom of each dough. Cover the pans with the parchment rounds and fill with pie weights. Place the pans on a sheet tray and bake in the middle rack for 20 minutes until the shells are a pale gold color. Remove the weights and parchment, continue to bake for 10 minutes until the shells are golden brown in color. Set aside to cool before adding the cheese filling. 

To make cheese filling: 

1. Into a large bowl add the goat cheese, cream cheese, oil, salt, and chives. Using a hand mixer, blend on high speed for 1 minute until the mixture is creamy and fluffy. Transfer cheese mixture to a piping bag fitted with a medium star tip. 
2. Fill each tart shell with the creamed cheese, sprinkle pomegranate seeds over top, drizzle with honey, and garnish with chives.