Preheat oven to 400°F (200°C).

On a lightly floured surface, roll Black Cocoa Pie Dough into a 12-inch circle. Gently transfer to a 9½-inch fluted round removable-bottom tart pan, pressing into bottom and up sides. Trim dough even with edge of pan. Freeze until firm, about 30 minutes.

Top Black Cocoa Pie Dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.

Bake until edges look dry, 15 to 20 minutes. Carefully remove parchment and weights. Bake until crust is completely dry, 5 to 7 minutes more. Let cool completely on wire rack.

In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high until soft peaks form. Transfer to medium bowl.

Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese and sour cream at medium speed until smooth, about 3 minutes. Add sugar, vanilla, and salt, and beat at low until combined, stopping to scrape sides of bowl. Fold whipped cream into cream cheese mixture just until combined. Transfer ½ cup (250 grams) batter to a medium bowl; add black cocoa and food coloring, folding just until combined.

Place red and white batters in separate large pastry bags; cut a ½-inch opening in tip of each bag. Starting in center of prepared crust, pipe a 2-inch circle of white batter. Pipe a ring of red batter around center circle. Pipe a ring of white batter around red batter. Repeat pattern, alternating batters, until bottom of crust is covered On top of rings, pipe 1-inch circles, alternating colors, until fully covering rings. Using a wooden pick, swirl batters together as desired. (Be careful not to stick your pick too far into the batter or you will disrupt the rings below). Freeze until center is firm, about 2 hours. Serve cold.