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Chocolate Vanilla Swirl Tart


3 hours 30 minutes
Skill Level
1 tart

Chocolate and vanilla make the perfect pair, as proven by this tart. Alternating chocolate and vanilla ganache give this delicious dessert its impressive appearance. And if you can believe it, it’s ready in just a half hour. But it’s sure to disappear even faster!

Ingredients & Directions

Prep Time
22 minutes
Bake Time
8 minutes
Cool Time
1 hour
Chill Time
2 hours




Equipment Needed 
oven Oven
mixer Mixer
wire rack Wire Rack
microwave-safe bowls Microwave-safe Bowls
small cup Small Cup
microwave Microwave
fluted 8 or 9-inch tart pan Fluted 8 or 9-inch Tart Pan

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 creme 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. 

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.

Additional questions?