Begin by finely chopping the smoked salmon, then mixing it in a bowl with shredded cheddar cheese, Greek yogurt, fresh dill, and a squeeze of lemon juice. Stir until well combined.

Set your oven to 375°F (190°C) to preheat while preparing tart shells.

Once the filling is well-mixed and your oven is preheated, spoon the salmon mixture into each tart shell evenly, filling to just below the rim.

Place the filled tart shells in the oven and bake for 15-20 minutes until the filling is set and tops are lightly golden.

Carefully remove the tarts from the oven and allow them to cool on a wire rack for about 5-10 minutes.

Garnish with fresh herbs, capers, or red onion before serving, and arrange on a platter warm.