Rich and creamy, this black and white tart with macaroon crust will impress guests with its intense chocolate flavor and attractive marbled appearance. The scalloped tart pan shapes the crust for an added elegant appearance.
Preheat oven to 375°F. Spray 10-inch tart pan with removable bottom with vegetable pan spray.
To prepare crust, combine chocolate wafer crumbs, coconut and melted butter in medium bowl; mix well. Press into bottom and sides of prepared pan. Bake 7 minutes. Cool completely.
For filling, whisk together cream and egg yolks in medium saucepan. Gently cook the mixture over low heat or in a double boiler, stirring constantly with a heat-proof spatula until mixture reaches 160°F and is thick and coats the spatula, about 7 to 8 minutes. Remove from heat; add semisweet chocolate and stir until chocolate is melted. Stir in rum; set aside.
In glass measuring cup, melt white chocolate in microwave oven. Stir until chocolate is completely melted. Whisk in sour cream; blend until smooth.
Spoon dollops of the dark and white chocolate mixtures over crust. Using a paring knife, gently swirl the two fillings together or pull in one direction. (Do not overmix.) Refrigerate until firm, about 4 hours.
Makes 12 to 16 servings.