Place the flour, sugar, sesame seeds, and salt in a large food processor and blitz until blended. Cut the butter into 1-inch cubes and, with the food processor set to low, feed the butter into the flour mixture. Blitz until the mixture resembles a coarse meal.
In a separate bowl, whisk the egg yolks, heavy cream and vanilla extract together. Return the food processor to its lowest setting and stream the yolk mixture into flour/butter meal. Blitz until a dough forms.
Turn the dough onto a well-floured surface and cut in half. Form both halves into discs and tightly wrap with plastic wrap. Transfer one disc to a freezer bag and freeze for future use. Place the remaining disc in the fridge to chill for 1 hour.
When the hour has elapsed, place the pastry on the counter for 20 minutes. Unwrap the dough and transfer to a floured surface. Using a rolling pin dusted with flour, roll the dough out until roughly an 1/8 of an inch thick. Place a 3-inch tart pan, face-side down, onto the dough and, using a sharp knife, trace a circle around the pan leaving a 1/2-inch border. Place the tart pan right-side up on the counter and lay the circle of dough overtop. Carefully feed the dough into the pan and trim the excess. Repeat until you have 6 filled tart pans. Transfer the pans to the fridge and chill for 30 minutes.
While the tarts are chilling, preheat the oven to 375°F.
Pierce the surface of each chilled tart shell with a fork and cover with a small piece of parchment paper. Fill the tart shells with dried beans and transfer them to a baking sheet. Bake the shells for 20 minutes or until golden brown. Let stand for 10 minutes, then remove the parchment and beans and pop the shells out of their pans. Set aside to cool completely.