Preheat oven to 350 degrees Fahrenheit. Grease a nine-inch round fluted tart pan with a removeable bottom.

Combine flour, sugar, baking powder, margarine, egg, and vanilla in the bowl of an electric mixer. Mix on low speed just until combined. Do not overmix.

Press evenly into the bottom and up the sides of the prepared tart pan. Bake for 20 minutes. Let cool.

Combine non-dairy creamer and sugar in a saucepan and heat until boiling.

In a separate bowl, mix egg yolks together with cornstarch until blended. Pour some of the boiling cream into the egg mixture, whisking constantly. Pour egg mixture back into saucepan and stir over low heat until thick. Refrigerate until cool.

Add cooled custard to whipped cream and fold together gently to combine. Refrigerate until needed.

Melt chocolate chips in a microwave oven or double boiler. Spread very thinly over the bottom of the baked tart dough or shell. Let dry until hardened.

When ready to serve, or a few hours before, spoon custard over chocolate and spread evenly.

Top with pomegranate arils.

Dissolve gelatin in hot water. Using a pastry brush, gently brush gelatin mixture onto arils. It should only take a few minutes to solidify and then it is ready to serve.