1Preheat oven to hot, 200 C. Lightly grease 12-hole mini cupcake pan.
2Using a 6.5-cm round cutter, cut 12 rounds from pastry. Line recesses with pastry. Chill 15 mins. Bake 10 to 15 mins to golden.
3Meanwhile, in a medium bowl, combine cream cheese, corn, yolk, dill and zest. Season. Spoon evenly into recesses. Bake 8 to 10 mins until set.
4Meanwhile, on a separate tray, toss tomatoes with oil. Bake 10 to 15 mins, until collapsed. Serve tarts with roasted tomatoes, prawns, extra dill and a drizzle of chilli oil.
Photo: Rob Shaw/BauerSyndication.com.au