Combine the flour, salt, pepper and parsley in a bowl. Then rub the butter in with your fingertips until it feels like breadcrumbs. Add egg yolks, then slowly mix in the water.
Knead the pastry into a ball and divide in half, wrapping in cling film. Chill in the fridge for 30 mins.
For the filling, preheat the oven to 180°C/160°C Fan/Gas mark 4. Lay out a sheet of foil and drizzle with olive oil. Place the salmon on top with dill, chilli flakes, garlic, salt and pepper.
Squeeze the lemon over the fish and lay on top. Wrap in foil on a baking tray and bake for 12–15 mins. Set the fish aside to cool, discarding the herbs etc., then refrigerate.
Bring a pan of salted water to boil, add the asparagus for 1 minute, then put the asparagus in ice-cold water and drain when cool. Cut into 1cm pieces, then preheat the oven to 180°C/160°C Fan/Gas mark 4.
Roll the pastry to 4mm thick and cut into 11cm circles to line the pastry tins. Put the tins onto a baking tray and chill for 10 mins.
Cut squares of baking paper slightly larger than the tins, putting one into each pastry case and add baking beans. Bake for 15 mins. Remove the paper and baking beans and brush the pastry with egg wash. Return to the oven for 6 mins.
Mix the eggs and double cream, with salt and pepper. Set aside 30g of the Parmesan and mix the remaining cheeses into the egg mixture, adding fresh chives.
Put chunks of the cooked salmon and asparagus into the baked pastry. Spoon the egg mixture in to fill the tarts to the top. Sprinkle over the rest of the Parmesan and bake for 15 mins.