Tip the flour, butter and salt into a large mixing bowl. Work the butter into the flour until it resembles breadcrumbs. Add the egg yolk and the milk and mix to a rough dough. Wrap and leave it to rest in the fridge for an hour.
Bring the vinegar, sugar and salt to a boil in a small saucepan and pour it over the carrots in a small bowl. Leave it in the fridge to chill completely.
Fry the cabbage and ginger in Sesame Wok Oil for 5 minutes, then finely grate in the zest of the orange and squeeze in the juice. Pour in the wine and Soy Sauce, bring it up to a boil then simmer for 45 minutes. Leave to cool then stir in cream cheese. Add most of the coriander and sesame seeds, saving a little of each for garnish
Preheat the oven to 190ºC. Roll the dough into 1/2cm sheets, cut out 7cm circles then press them into your tartlet molds. Pierce the pastry a few times with a knife then place the small squares of baking paper into each tart shell. Weigh them down with some baking beans or dried rice. Bake for 12-15 minutes then carefully lift out the baking beans and leave to cool.
Bring the Dark Soy Sauce and brown sugar to a boil and let it bubble away for 8-10 minutes until it becomes a loose syrup. Place the salmon onto a tin foil-lined tray and brush it generously with the soy glaze. Place it under a hot grill for 10-12 minutes, brushing on more glaze every 1-2 minutes, until the outside is dark and sticky.
Spoon a small amount of cabbage into each tart shell. Top with a few flakes of salmon and a few ribbons of carrot. Scatter over the reserved sesame seeds and chopped coriander and serve.
Makes 24 - You will need 24 tartlet tins (6cm diameter)