Chocolate and Vanilla Swirl Tart

Prepare the tart shell according to its recipe and set aside to cool completely.

Sprinkle unflavored gelatin over cold water and let sit for 1 minute to bloom.

Heat 1/4 cup of milk in a small saucepan over medium heat until steaming; remove from heat and stir in the bloomed gelatin until completely dissolved.

Place HERSHEY'S semi-sweet chocolate chips in a small bowl and pour the hot milk mixture over them; let sit for 1 minute, then stir until smooth and well combined.

Stir 1 tbsp of sugar into the chocolate mixture and set aside to cool to room temperature, stirring occasionally.

Place HERSHEY'S Premier white chips in another small bowl and heat the remaining 1/4 cup of milk in a saucepan; pour the hot milk over the white chips and let sit for 1 minute, then stir until smooth.

Stir vanilla extract and remaining 1 tbsp of sugar into the white chocolate mixture and set aside to cool to room temperature, stirring occasionally.

Whip the cold whipping cream in a medium bowl until stiff peaks form, using an electric mixer or whisk.

Divide the whipped cream in half; fold half of it into the cooled chocolate mixture until fully incorporated, then fold the remaining half into the cooled white chocolate mixture.

Spoon alternating dollops of chocolate and vanilla mixtures into the prepared tart shell, starting with chocolate around the edges and vanilla in the center.

Using a small knife or skewer, swirl the two mixtures together gently to create a decorative pattern throughout the tart.

Refrigerate the tart for at least 2 hours or until the filling is set and firm before serving.