To add some fun, roll pastry in an egg shape and decorate like an Easter egg with the addition of fresh blueberries.
Roll out pastry sheets and press together to close seam making a long rectangle.
Brush with egg wash and poke holes liberally with a fork. Bake on a baking sheet at 400F for 15-20 min until golden brown. Once baked, pat down the puffed pastry and set aside to cool.
In a mixing bowl, combine lemon curd, cream cheese, vanilla, sugar, and heavy cream; mixing until combined.
Spread on cooled crust and decorate with pomegranate arils.
Make the glaze by combining powdered sugar and lemon juice. Mix until smooth. Drizzle glaze over tart. Best served the same day.