Chocolate and Vanilla Swirl Tart

• 8 to 10 servings.

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

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

Tart shell

1. Heat oven to 375 °F.
2. Grease bottom and sides of fluted 8 or 9-inch tart pan.
3. Beat 1/2 cup (1 stick) softened butter or margarine and 2 tablespoons Sugar in small bowl until blended.
4. Add 2 egg yolks; mix well.
5. Stir in 1 cup all-purpose 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.