In 2-quart saucepan, combine pudding mix and milk; mix well. Bring to a full boil over medium heat, stirring constantly. Remove from heat; place sheet of plastic wrap on top of pudding, pressing out any air. Cool 30 minutes. Refrigerate 1 hour or until slightly firm.
Slice banana; arrange slices in bottom of each crust. Spoon 1/4 cup pudding evenly over banana in each crust. Refrigerate at least 2 hours or until serving time.
Just before serving, drizzle each tart with fudge topping. Garnish tarts with whipped cream; sprinkle with cinnamon. Garnish with additional banana slices, if desired.