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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart Shell(recipe follows)
2/3 cup dark chocolate chips or semi-sweet chocolate chips
1/2 cup milk, divided
2 tbsp sugar
1/2 tsp unflavored gelatin
1 tbsp cold water
2/3 cup white baking chips
1 tsp vanilla extract
1 cup (1/2 pt)cold whipping cream
Prepare Tart Shell. 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).
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).
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. Grease bottom and sides of fluted 8 or 9-inch tart pan. Beat 1/2 cup softened butter and 2 tbsp sugar in small bowl until blended. Add 2 egg yolks; mix well. Stir in 1 cup flour until mixture is crumbly. Press onto bottom and up sides of prepared pan. (If dough is sticky, sprinkle with 1 tbsp flour.) Prick bottom with fork to prevent puffing. Bake 8 to 10 minutes or until lightly browned. Cool completely.
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CHOCOLATE & VANILLA SWIRL TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Tart Shell(recipe follows)
2/3 cup dark chocolate chips or semi-sweet chocolate chips
1/2 cup milk, divided
2 tbsp sugar
1/2 tsp unflavored gelatin
1 tbsp cold water
2/3 cup white baking chips
1 tsp vanilla extract
1 cup (1/2 pt)cold whipping cream
Prepare Tart Shell. 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).
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).
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. Grease bottom and sides of fluted 8 or 9-inch tart pan. Beat 1/2 cup softened butter and 2 tbsp sugar in small bowl until blended. Add 2 egg yolks; mix well. Stir in 1 cup flour until mixture is crumbly. Press onto bottom and up sides of prepared pan. (If dough is sticky, sprinkle with 1 tbsp flour.) Prick bottom with fork to prevent puffing. Bake 8 to 10 minutes or until lightly browned. Cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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