Chocolate Vanilla Swirl Tart

If you can believe it this gorgeous chocolate vanilla swirl tart recipe can be made in just a half hour. And its sure to disappear even faster! Chocolate and vanilla might contrast but theyre actually the perfect pair. Alternating chocolate and vanilla ganache gives this delicious dessert its impressive appearance. This Chocolate Vanilla Swirl Tart would be perfect for a birthday party an anniversary celebration with your sweetheart or a justbecause dessert.
Ingredients
23 cup
HERSHEYS SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEYS SemiSweet Chocolate Chips

12 cup
milk divided
2 Tbsps
sugar
12 tsp
unflavored gelatin
1 Tbsp
cold water
23 cup
HERSHEYS Premier White Creme Chips
1 tsp
vanilla extract
1 cup
cold whipping cream 12 pt
Directions
Prepare Tart Shell.
2
Place chocolate chips 14 cup milk and sugar in small microwavesafe 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 creme chips and remaining 14 cup milk in second small microwavesafe 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. 
Tart Shell Heat oven to 375F. Grease bottom and sides of fluted 8 or 9inch tart pan. Beat 12 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 allpurpose 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.