Pre-heat oven to 375

In a muffin tin, spray with non-stick vegetable spray. Cut out circles from the pie shell mixture and form to mold of muffin tin. I actually leave extra above the muffin tin rim.

Score the bottoms of the tart shells and bake for approximately 12 minutes, or until crust is golden brown.

Allow to cool to room temperature.

In a double boiler method, melt the chocolate chips thoroughly and remove from heat.

With a tablespoon, add melted chocolate to the inside. Cover the inside completely and allow to air dry.

Add a tablespoon (or more) of banana pudding to the inside and finish with whipped cream and a banana slice.

Drizzle melted chocolate on top, and then place tart into the refrigerator.