Chocolate and Vanilla Swirl Tart

Ingredients

 * TART SHELL (recipe follows)
 * 2/3 	cup 	HERSHEY'S Semi-Sweet Chocolate Chips
 * 1/2 	cup 	Milk, divided
 * 2 	tbsp 	Sugar
 * 1/2 	tsp 	Unflavored gelatin
 * 1 	tbsp 	Cold water
 * 2/3 	cup 	HERSHEY'S Premier White Chips
 * 1 	tsp 	Vanilla extract
 * 1 	cup 	(1/2 pt) cold whipping cream

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

TART SHELL
Heat oven to 375°F.  Grease bottom and sides of fluted 8 or 9-inch tart pan.  Beat 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons sugar in small bowl until blended.  Add 2 egg yolks; mix well.  Stir in 1 cup all-purpose flour until mixture is crumbly. <BR> Press onto bottom and up sides of prepared pan.<BR> Prick bottom with fork to prevent puffing.<BR> Bake 8 to 10 minutes or until lightly browned.<BR> Cool completely.
 * If dough is sticky, sprinkle with 1 tablespoon flour.<BR>