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Line a 9-inch tart pan with crumpled parchment paper for easy removal.
Bake coconut flakes at 325°F for about 10 minutes, stirring halfway, until golden. Cool completely.
Melt dark chocolate using a double boiler or microwave in short bursts, stirring until smooth.
Lightly crush coconut flakes, then mix with melted chocolate and salt until evenly coated.
Press mixture firmly into the bottom and sides of the pan, ensuring no gaps. Chill for 20–30 minutes until firm.
Pour boiling water over Earl Grey tea and steep for 20 minutes until strong and fragrant.
In a saucepan, whisk egg and cornstarch until smooth, then whisk in heavy cream.
Remove tea bags, squeezing out liquid, and whisk tea into the cream mixture.
Cook over medium heat, whisking constantly until thickened, about 2–4 minutes.
Reduce heat, whisk in butter, then pour mixture over chopped milk chocolate. Let sit briefly and whisk until smooth. Add salt.
Pour filling into chilled crust and smooth the surface evenly.
Refrigerate for at least 4 hours or overnight until fully set.
Remove from pan, grate dark chocolate on top, and add edible flowers if desired before serving.