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Chocolate & Vanilla Swirl Tart

Chocolate & Vanilla Swirl Tart

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 23  Minutes

Ingredients

  Amount Per Serving % DV *
Calories480
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat24 g120% DV
Trans Fat1 g
Cholesterol120 mg40% DV
Sodium150 mg6% DV
Total Carbohydrates41 g14% DV
Dietary Fiber2.0 g8% DV
Sugars26 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories480
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat24 g120% DV
Trans Fat1 g
Cholesterol120 mg40% DV
Sodium150 mg6% DV
Total Carbohydrates41 g14% DV
Dietary Fiber2.0 g8% DV
Sugars26 g
Protein5 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1 tablespoon water cold
  • 1/2 teaspoon unflavored gelatin
  • 1 cup whipping cream (1/2 pt.)cold
  • 2/3 cup HERSHEY'S Premier White Chips
  • 2 tablespoons sugar
  • TART SHELL (recipe follows)
  • 1/2 cup milk , divided
  • 1 teaspoon vanilla extract
  • 2/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

  • 1. Prepare TART SHELL.
  • 2. Place chocolate chips, 1/4 cup milk and sugar in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until hot. Stir or whisk until smooth; cool to room temperature (about 20 minutes).
  • 3. 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 MEDIUM 1 minute or until hot; stir or whisk until smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature (about 20 minutes).
  • 4. 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 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. Press onto bottom and up sides of prepared pan. (If dough is sticky, sprinkle with 1 tablespoon flour.) Prick bottom with fork to prevent puffing. Bake 8 to 10 minutes or until lightly browned. Cool completely.

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Ingredients sitting on a table

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