For the crust, Whisk the whole wheat Flour with herbs and salt.Add the oil and work the oil with the flour with your fingers till the mixture resembles coarse meal.
Gradually add the cold water and form a smooth dough, add a little extra water if necessary.Remember that water takes away the flakiness from the crust, so add only that much to hold the dough together.
Roll out the dough on a lightly dusted surface in a circle of quarter inch thickness according to the size of the tart pans.Once rolled pick up the circle on your rolling pin and fill the greased tart pans.
Gently press it in with your fingers to fill the insides of the tart pans and roll over the rolling pin on the sides of the pans so that the extra dough falls off.Repeat the process till the tart pans are filled with the dough.
Chill the filled tart pans in the fridge for half an hour.
Remove after 30 minutes , prick the base witha fork and bake them blind with kidney beans or rice for 10-15 minutes in a Preheated oven at 180 deg C.
Meanwhile prepare the filling by boiling the peas with a little salt till done.Grind the peas ( leaving aside a few for garnish ) in a mixer grinder till they become a coarse paste.
Add the chopped spring onions, chopped Mint leaves ,Egg, Cream, Mozarella ( leaving aside a little for garnish ), salt and Pepper to the ground boiled peas and mix.
Fry the sliced onions with sugar in oil in a pan till dark brown and crispy.
Fill the half baked tart shells with the filling , top the filling with peas, caramelised onions and the grated Mozarella and bake in the preheated oven for 20 minutes at 180 deg C.