Method

1. Preheat oven to 180°C (160°C for fan assisted ovens)/Gas 4.
2. Have ready a 12 hole muffin tin.
3. Unfold the stack of filo sheets, cut in half widthways and in 4 lengthways to give 8 equal squares per sheet.
4. Layer up 4 filo squares at a time, with their points off set, brushing each lightly with melted butter as you layer. Press each ‘stack’ of 4 squares into a muffin form and continue with remaining pastry.
5. Bake for approx. 12 minutes until golden brown. Cool and store until required for filling.
6. Combine crème fraiche and mayonnaise and season to taste, spoon into bases of the tartlets.
7. Toss the prawns in juice and rind of half the lime, pile on top of crème fraiche and garnish with small wedges of lime and dill.