Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
2/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
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.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!