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In the bowl of an electric mixer fitted with the paddle attachment, combine the vanilla bean seeds, cream cheese and Splenda. Beat until the mixture is slightly fluffy, about 1 minute.
Scrape down the sides of the bowl. Add the yogurt and pomegranate juice. Beat until the yogurt is fully incorporated, about 1 minute. Scrape down the sides of the bowl, and beat for 1 minute more.
Fill each tart shell with the cream cheese mixture. Arrange the strawberry slices on top. Serve immediately, or refrigerate until serving time.