Preheat oven to 180ºC.
Line the base & sides of six 10cm x 2cm fluted loose bottom tart tins with pastry, trim with a sharp knife.
Line the pastry with baking paper and fill with baking beans or rice.
Bake for 15 minutes or until light golden.
Remove paper and beans and cook pastry for another 5 minutes or until golden and cooked through.
Reduce oven to 160ºC.
Peel, devein and chop prawns.
Place into a bowl with cream, milk, lemon juice, eggs and dill.
Season with salt and pepper and mix with a fork until combined.
Pour mixture into tart cases, cook for 15-20 minutes or until just set.
Serve with crème fraîche, lemon and parsley.