2 packages (1.9 ounces each) frozen miniature phyllo tart shells
In a small saucepan, combine the sugar, cornstarch, coffee granules and 1-1/2 teaspoons cinnamon. Add milk and coffee liqueur; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat.
Cool to room temperature, stirring occasionally.
Spoon into tart shells. Sprinkle with remaining cinnamon. Refrigerate until chilled.