Roll the pastry out on a lightly floured surface a little larger than a buttered 23 cm (9 inch) fluted loose-bottomed tart tin 3.5 cm (1½ inches) deep. Press the pastry over the base and sides and trim off the excess with scissors so it stands just above the top of the tin. Prick the base with a fork, then chill for 15 minutes.
Bake the tart blind (see
Meanwhile, melt the chocolate in a bowl over hot water. Put the cream cheese in a bowl, add the sugar, flour and vanilla extract, then gradually beat in the eggs until smooth. Ladle about one-third into the chocolate bowl and mix until smooth.
Pour the vanilla cheese mixture into the tart case, then pipe over the chocolate mixture over the top and swirl together with the handle of a teaspoon for a marbled effect. Bake for 30–35 minutes until set around the edges, beginning to crack and the centre still wobbles slightly. Leave to cool in the turned-off oven.
When cool, refrigerate overnight. Remove the pie from the tin, put it on a plate and serve cut into wedges.