Prepare the dough.
Grate the cheese on a fine grater. Mix with egg and softened butter. If the cheese is unsalted, add a little salt. Add flour in parts. Knead the dough. Wrap in plastic wrap, put in the refrigerator for 1 hour.
For the filling, boil the chicken fillet and eggs. Cut the onion into cubes and fry until golden brown. Grate the melted cheese on a large grater, add the onion and finely chopped meat, eggs and dill. Add salt, mayonnaise, and mix.
From the dough, pinch off small pieces and distribute them on the molds, pressing the bottom and sides well. Prick the bottom with a fork. Bake in a preheated 170 degree oven for about 15 minutes until light straw color. Strongly browning tartlets is not necessary.
In the cooled tartlets, spread out the finished salad, sprinkle with finely chopped nuts.
From the specified number of ingredients, I got 15 tartlets.