ROLL out pastry to 1/8-inch thickness. Cut to fit in 35 (4x1-inch) tart pans (or in 7 tart pans for trial recipe), rolling trimmings as necessary. Transfer pans to sheet pan; prick pastry with fork. Bake in 400ºF-convection oven 5 min. or until golden brown.

MIX 5 cups Variegate (or 1 cup Variegate for trial recipe) and dulce de leche; spoon about 2 Tbsp. into each tart shell.

PLACE chocolate in large bowl; set aside. Cook whipping cream and sweetened condensed milk in saucepan on medium heat 8 to 10 min. or until mixture reaches160ºF, stirring frequently. Add to chocolate; stir until melted. Beat eggs and vanilla with whisk until well blended. Gradually add to chocolate mixture, stirring after each addition until well blended. Spoon into tart shells, adding about 1/3 cup to each.

BAKE in 275ºF-convection oven 10 to 12 min. or until set. Cool to room temperature.

MIX remaining 1-1/4 cups Variegate (or remaining 1/4 cup Variegate for trial recipe) with whipped topping; pipe about 1 Tbsp. onto each tart.