Preheat oven to 450°F. Roll out your pie dough and cut into 12 (3-inch) circles. I used a mason jar with a wide top to do mine. You will need to reroll the dough scraps as near the end to get the 12 circles.
Press dough circles into a mini tart pan. Poke each tart with a fork.
Bake for 5 minutes or until golden brown. Note: these bake very fast and burn quickly!
Remove tart shells from oven and cool on a wire rack.
In a large bowl, whisk the chocolate pudding and milk with a mixer on medium speed until smooth and you can see it start to thicken, about 2 minutes. Refrigerate for about 10 to 15 minutes or until set.
Add a spoonful of chocolate pudding to each tart. Set aside.
In a large bowl, add whipping cream and powdered sugar and beat on high until it thickens and forms soft peaks. Pipe whipped cream on top of chocolate pudding with a pastry bag and Wilton tip.