1/2 cup butter, softened
3 tablespoons sugar
1 1/4 cups flour
2/3 cup semi-sweet chocolate chips
2/3 cup white chocolate chips
8 ounces cream cheese
1/2 cup milk
1 cup whipping cream
mint leaves (garnish)
Pre-heat oven to 400 F. Grease bottom and sides of 10-inch fluted tart pan (or 9-inch pie plate).
Cream together (beat well) butter and sugar. Add egg and beat well. Stir in flour. Dough should resemble sugar cookie dough. Press dough into the bottom and up the sides of prepared pan. Bake 10 minutes or until lightly brown. Cool completely.
Place semi-sweet and white chocolate chips in separate microwave safe bowls. Add to each bowl, 1/2 the cream cheese, and 1/4 cup milk. Microwave each on high for 45-75 seconds; pause at 45 seconds and stir, continue to microwave in 10-15 second intervals until mixture is melted and can be stirred smooth. Cool, but do not allow to setup. Mixture should cool to the consistency of soft pudding.
Whip cream until stiff peaks form. Fold half the whipped cream into each bowl of melted chocolate chips and cheese. Alternating spoon white and chocolate mixtures into cooled tart crust. Using a knife, swirl the mixtures together for a marbled effect. Refrigerate until set (3-4 hours).
To serve, place slice of tart and a serving of fresh berries on each serving plate, garnish with mint leaves.
Recipe serves 12.