Chocolate and Vanilla Swirl Tart

Description

• 8 to 10 servings.

Ingredients

Tart shell

• ½ cup (1 stick) softened butter or margarine
• 2 tablespoons sugar
• 2 egg yolks
• 1 cup + 1 tablespoon all-purpose flour

Filling

• ⅔ cup Hershey's semi-sweet chocolate chips
• ½ cup milk, divided
• 2 tbsp sugar
• ½ tsp unflavored gelatin
• 1 tbsp cold water
• ⅔ cup Hershey's Premier white chips
• 1 tsp vanilla extract
• 1 cup (½ pt) cold whipping cream

Directions

Tart shell

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

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.