• 8 to 10 servings.

Ingredients Edit

Directions Edit

  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 Edit
  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.

See also Edit

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