Preheat oven at 350°F (180°C). Divide dough into six balls. Over a lightly floured suface, lay down each ball into a circle of 20 cm (8 inches) of diameter. Liner dough into aluminium pie plates of 15 cm (6 inches).
Set aside at fresh. In a pan, melt butter at medium heat. Cook sliced leeks for 2 to 3 minutes. In a bowl, whisk eggs with cream and dill. Pepper. Add leeks, shrimps and smoked trout. Divide the preparation into tartlets.
Oven bake 35 minutes, until the preparation is firm in its center.
Froze. Warm over a grill, then cool down in the refrigerator. Cover each tartlets with aluminium paper. Split up into freezing bags. Remove air and seal.
Thaw. Remove aluminium paper and thaw 30 minutes at room temperature.
Warm up tartlets for 25 to 30 minutes in a preheat oven at 400°F (205°C).