Chocolate and Vanilla Swirl Tart

Description

 * 8 to 10 servings.

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

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.