Sift the flour with salt and baking powder in a bowl.

Prepare a few small cake rings and a large pan, as well as two sheets of baking paper.

Mix the butter and sugar in a bowl until creamy and pale.

Add the vanilla and egg yolks and mix well then stir in the rest of the ingredients.

The dough will be very soft and sticky. Spoon it on a sheet of baking paper.

Top with the remaining baking paper and roll the dough into a sheet that has 6-8mm thickness.

Place the dough in the freezer for 20 minutes.

Using small cake rings, cut the dough, keeping it into the cake rings for baking later on. The best way to do this is to cut the dough then simply remove the excess dough around the rings instead of moving the rings altogether.

Bake in the preheated oven at 350F for 10-15 minutes or until golden brown and crisp.

When done, remove from the oven and allow to cool for 10 minutes, but dn't turn the oven off.

Mix the almond flour, powdered sugar, shredded coconut, flour and salt in a bowl.

Whip the egg whites in a different bowl until fluffy. Add 30g white sugar and continue mixing until stiff and thick.

Fold in the flour mixture, one third at a time, mixing gently with a spatula.

Spoon the batter in a pastry bag fitted with a round nozzle then pipe a thin layer over the sable breton. Bake for another 10 minutes until golden brown.

Allow to cool down before removing from the ring molds.

Combine all the ingredients in a heatproof bowl and place over a hot water bath.

Cook the curd for about 25 minutes, until thickened and fragrant - a thermometer should read 85C - that's when the curd is perfectly done.

Allow to cool in the fridge for a few hours to set then spoon into a pastry bag fitted with a small round nozzle and pipe small dollops over the coconut dacquoise.

Combine all the ingredients in a heatproof bowl and place over a hot water bath. Keep over heat, mixing all the time with a whisk, until the mixture is hot, about 65C.

Remove off the water bath and begin mixing with an electric mixer until the meringue is fluffy and stiff, as well as glossy and the bowl is completely cooled down.

Spoon the meringue into a pastry bag fitted with a round nozzle and pipe it over the curd.

As a final touch, brulee the meringue slightly with a blowtorch.

Serve the tartlets fresh.