Chocolate & Vanilla Swirl Tart

Ingredients

• For tart shell: 1/2 cup (1 stick) butter, softened (do not use margarine)
• 2 tablespoons sugar
• 2 egg yolks
• 1 cup all-purpose flour
• For chocolate filling: 2/3 cup HERSHEY’S Semi-Sweet Chocolate Chips
• 1/4 cup milk
• 2 tablespoons sugar
• For vanilla filling: 1/2 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2/3 cup HERSHEY’S Premier White Chips
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup (1/2 pint) cold whipping cream

Instructions

1. Prepare the shell: heat oven to 375°F (190°C). Grease the bottom and sides of a fluted 8- or 9-inch tart pan. Beat butter and sugar until blended. Add egg yolks and mix well. Stir in flour until crumbly. Press dough onto the bottom and up the sides of the pan; prick the bottom with a fork. Bake 8 to 10 minutes or until lightly browned. Cool completely.
2. For the chocolate filling, combine chocolate chips, 1/4 cup milk, and sugar in a small microwave-safe bowl. Microwave on HIGH for 1 minute; stir. If needed, heat in additional 15-second intervals, stirring each time, just until melted. Cool about 20 minutes.
3. For the vanilla filling, sprinkle gelatin over cold water in a small cup; let stand 2 minutes. Put white chips and the remaining 1/4 cup milk in a second microwave-safe bowl. Microwave on HIGH for 1 minute; stir. Add gelatin mixture and vanilla; stir until gelatin dissolves. Cool about 20 minutes.
4. Beat whipping cream until stiff. Fold 1 cup whipped cream into the vanilla mixture. Fold the remaining whipped cream into the chocolate mixture. Alternately spoon the chocolate and vanilla fillings into the cooled tart shell; swirl with a knife to create a marbled effect. Refrigerate until firm. Cover and refrigerate leftovers.