Start by sifting the flour, then combine it with the grounded almonds. In a stand mixer fitted with a paddle attachment, beat the margarine together with the icing sugar until light and fluffy. Gradually add the egg, ensuring it's well incorporated between additions. Introduce the sifted dry ingredients to the mixture and blend just until a soft dough starts to form. Wrap the dough tightly in cling film and place it in the refrigerator for a minimum of 20 minutes to firm up.

Once chilled, roll out the dough evenly on a lightly floured surface to your desired thickness. Use a plain round cutter to shape the tart shells. Gently poke the bottom of each tart with a fork to prevent puffing. Chill the formed shells for another 10 minutes before baking.

Preheat your oven to 160°C and blind-bake the tart shells for 15 to 20 minutes, depending on your mold size, until they are fully cooked and beautifully golden. Set aside to cool.

In a mixing bowl, cream together the margarine and icing sugar until the texture becomes light and airy. Add the salted egg powder, mixing until smooth, followed by the thick coconut cream and sea salt. Once well blended, refrigerate the filling until it firms up. Once firm, portion the filling into 15g balls and place them in the freezer until completely frozen solid.

In a small saucepan set over low heat, combine the cream cheese, caster sugar, and yoghurt. Gently whisk until the mixture becomes creamy and smooth. Add in the mozzarella and butter, stirring continuously until fully melted and homogeneous. Remove the saucepan from the heat, then immediately stir in the egg white.

Return the pot to the stove and continue to whisk over low heat until the mixture thickens and becomes glossy, but take care not to overcook. Transfer the cheese filling into a container and chill in the refrigerator until it sets.

Preheat the oven to 230°C using the top grill setting.

Spoon a thin layer of the molten cheese filling into each cooled tart shell. Carefully place a frozen ball of salted egg filling in the center. Top off with more cheese filling until the tart is full, then gently brush the surface with beaten egg yolk for a golden glaze.

Place the filled tarts on the upper rack of the preheated oven and bake for about 6 minutes, or until the tops begin to brown and the filling turns molten. Remove from the oven and serve immediately while warm for that signature lava texture.