Shelly's Recipe

CHOCOLATE AND VANILLA SWIRL TART

Category: Tarts

2/3 cup semi sweet chocolate chips
1/2 cup milk
2 tbsp sugar
1/2 tsp unflavored gelatin
1 tbsp cold water
2/3 cup white chocolate chips
1 tsp vanilla
1 cup cold whipping cream
Tart Shell

In microwave, place chocolate chips, 1/4 C milk, and sugar at high for 1 minute or until hot. Stir or whisk until smooth. Cool to room temperature.

In small cup, sprinkle gelatin over cold water; let stand 2 minutes to soften. In second small bowl, microwave white chocolate chips and remaining 1/4cup milk at high for 1 minute or until hot. Stir or whisk until smooth. Add gelatin mixture and vanilla; stir until gelatin is dissolved.

In small bowl, beat whipping cream until stiff; fold 1 cup 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.

CHOCOLATE ANGEL PIE
Meringue shell
4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 cup sugar

Filling
3 tbsp cornstarch
1/4 cup sugar
1/4 tsp salt
1 1/2 cups whole milk
1 1/4 cups semisweet chocolate chips
2 1/2 cups frozen whipped topping, thawed

Preheat oven to 375. Grease a 9 inch pie plate with unsalted butter and set aside. In medium bowl, combine egg whites, salt, and cream of tartar; beat on high speed until foamy. Add 1 cup sugar gradually, beating constantly at high speed until stiff peaks form and sugar dissolves. Spread meringue in prepared pie plate to form a shell, extending the meringue over the edge of the plate. Bake at 375 for 1 hour. Turn oven off and open door slightly; keep meringue in oven for 1 hour longer. Cool completely on wire rack.

In medium saucepan, combine cornstarch, 1/4 cup sugar, and 1/4 tsp. salt and mix until blended. Gradually add milk, stirring with wire whisk until smooth. Place over medium heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then stir and remove from heat. Add chocolate chips and stir until chips are melted and mixture is smooth. Chill in fridge until cold. Then fold in whipped topping until smooth. Spoon into the meringue crust; cover, and chill for 2-4 hours until filling is set. Garnish with more whipped topping if desired. Serves 8