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Place butter in a small saucepan over low heat. Heat for 2-3 minutes or until just melted. Turn off the heat and stir in the garlic. Use a spoon to remove any scum from the top of the butter mixture. Cool for 15 minutes and transfer to a small jug.
Meanwhile, reserve 2 tsp chives. Place the prawns, crème fraîche, tartare sauce, lemon rind and juice, nutmeg and remaining chives in a bowl. Stir to combine.
Divide the prawn mixture among four 150ml ramekins and smooth the surface. Pour over the butter mixture, leaving behind any milk solids at the bottom of the jug. Sprinkle with reserved chives. Place in the fridge for 1 hour or until set.
Just before serving, preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper. Arrange the bread slices on the prepared tray and spray with oil. Bake for 8-10 minutes or until golden. Cool for 2 minutes.
Serve potted prawns with warm toast.