Heat oven to 375F. Unroll dough on work surface press in to a 12x9 inch rectangle. Cut into 6rows by 4 rows to make 24 squares.
Gently press squares into a 24 ungreased mini muffin cups. Bake for 6-8 minutes or until edges are golden. Cool completely in pan about 10 minutes. Remove from pan.
In a medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup of whipped topping. Fill each cool cup with about a tablespoon of pudding mixture.
Spoon 1/2 cup whipped topping in to sandwich bag or pastry bag. Cut corner tip if using sandwich bag. Squeeze topping on top of tarts, and sprinkle each with chocolate chip. Store in refrigerator until ready to eat.