Description Edit

  • 8 to 10 servings.

Ingredients Edit

Tart shell Edit

Filling Edit

Directions Edit

Tart shell Edit

  1. Heat oven to 375°F.
  2. Grease bottom and sides of fluted 8 or 9-inch tart pan.
  3. Beat softened butter or margarine and sugar in small bowl until blended.
  4. Add egg yolks; mix well.
  5. Stir in 1 cup flour until mixture is crumbly.
  6. Press onto bottom and up sides of prepared pan.
  7. If dough is sticky, sprinkle with 1 tablespoon flour.
  8. Prick bottom with fork to prevent puffing.
  9. Bake 8 to 10 minutes or until lightly browned.
  10. Cool completely.

Filling Edit

  1. Place chocolate chips, ¼ cup milk and sugar in small microwave-safe bowl.
  2. Microwave at high (100%) 1 minute or until hot.
  3. Stir or whisk until smooth; cool to room temperature.
  4. Sprinkle gelatin over cold water in small cup; let stand 2 minutes to soften.
  5. Place white chips and remaining ¼ cup milk in second small microwave-safe bowl.
  6. Microwave at high 1 minute or until hot; stir or whisk until smooth.
  7. Add gelatin mixture and vanilla; stir until gelatin is dissolved.
  8. Cool to room temperature.
  9. Beat whipping cream in small bowl until stiff; fold 1 cup whipped cream into vanilla mixture.
  10. Fold chocolate mixture into remaining whipped cream.
  11. Alternately spoon chocolate and vanilla mixtures into baked tart shell; with spatula, swirl for marbled effect.
  12. Refrigerate until firm.

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