Prepare tart shell. In small microwave-safe bowl combine chocolate chips, 1/4 cup milk and sugar; microwave at HIGH (100%) 1 minute or until hot. Stir or whisk until smooth; cool to room temperature. In small bowl sprinkle gelatin over cold water; allow 2 minutes to soften. In second small microwave-safe bowl combine vanilla chips and remaining 1/4 cup milk; microwave at HIGH 1 minute or until hot. Stir or whisk until smooth. Add gelatin mixture and vanilla extract; stir until gelatin is dissolved. Cool to room temperature.
In small mixer bowl beat cream until stiff; told 1 cup into vanilla mixture. Fold chocolate mixture into remaining cream. Alternately spoon chocolate and vanilla mixtures into tart shell; swirl with spatula for marbled effect. Chill until set.
Makes 8 to 10 servings.
Heat oven to 375F degrees. Grease bottom and sides of fluted tart pan, 8 or 9 inch diameter. In small mixer bowl beat 1/2 cup softened butter or margarine with 2 tbs sugar until blended. Add 2 egg yolks, mixing well. Stir in 1 cup all-purpose flour until mixture is crumbly. Press onto bottom and up sides of prepared pan. (it dough is tacky, sprinkle with 1 tablespoon flour). Prick bottom with folk to prevent puffing; bake 8 to 10 minutes or until lightly browned. Cool completely.
Cajun Country -- New Iberia, Louisiana