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Home > Recipes > Chocolate & Vanilla Swirl Tart

Chocolate & Vanilla Swirl Tart Recipe

Chocolate & Vanilla Swirl Tart
  • Intermediate

Find Similar Recipes:

Tarts x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Premier White Chips x
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Prep Time:
23 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup (1/2 pt.)cold whipping cream
  • 2/3 cup HERSHEY'S Premier White Chips
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1/2 cup milk, divided
  • 2 tablespoons sugar
  • TART SHELL (recipe follows)
  • 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 to 10 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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