1.Preheat oven to 200°C (180°C fan-forced).
2.Oil six 10cm-round loose-based flan tins.
3.Lightly spray one pastry sheet with oil spray; fold into a square, then fold into quarters to form a smaller square. Repeat with remaining pastry. Line tins with pastry, press into sides.
4.Divide trout and peas among pastry cases.
5.Whisk eggs, milk, cream and dill in medium jug. Pour equal amounts into pastry cases.
6.Bake tarts about 20 minutes or until filling sets.
7.Cool 10 minutes before serving.