Coat 5 4-inch tartlet pans with cooking spray. Unroll each pie crust and cut into thirds. You will have leftover pie dough. (I usually bake this in a single layer on a cookie sheet and eat it with preserves for a snack!) Place a 1/3 pie crust slice into each tartlet pan, pressing well into grooves. Remove any excess crust. Put a piece of parchment in each pan and fill with dry beans. Let chill in the refrigerator for 30 minutes. Preheat oven to 400 degrees F.

Blind bake the tartlet shells for 10 minutes. Carefully remove parchment paper and beans.

Meanwhile, in a medium mixing bowl, combine sour cream, horseradish, lemon juice, and capers. Add egg yolks, salmon, dill, and stir carefully until combined. Divide mixture among tartlet shells and return to the oven for 10-15 more minutes until tartlet centers are only slightly jiggly. Let cool in pans for 5 minutes before serving. Garnish with dill sprigs.