In a mixing bowl, combine the flour, sesame seeds, powdered sugar, and salt. Mix it nicely, the mix looks like bread crumbs, add ice water; mix with your hands until you can form the dough into a ball. Wrap in plastic, and refrigerate for at least 25 - 30 minutes.

Sprinkle a countertop with flour and put the dough on it, sprinkle the top with a little flour. Use a rolling pin to roll with light pressure from the center out, cut with ring molds slightly larger than the mini tart molds. Place one dough circle over each mold and gently place it and press it.Cut parchment paper that will fit inside your molds. Place parchment inside and fill with beans or rice.

Bake in 190° preheated oven for 10-15 minutes with the beans or rice until the parchment lifts out easily and the sides have begun to brown. Remove the parchment and beans and set aside to cool.

Cook the peas with sugar and milk. Cool it completely. In a blending jar add cooked peas, make smooth paste. In a kadhai heat ghee, add peas paste, desiccated Coconut and mix well until ghee is absorbed. Now add milk powder, cardamom Powder, chopped dry fruits and sesame seeds. Stir and cook until the halwa thickens.
Fill the tarts with warm peas halwa. Serve warm.