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Toast coconut flakes at 160°C for 10-15 minutes until very golden
Melt the chocolate over a bain-marie
Slightly crush the coconut flakes so they can be pressed into a tart case without leaving gaps
Stir the crushed coconut flakes into the melted chocolate
Add the salt and mix well
Taste and add more salt if required
Place a circle of baking paper on the base of the tart tin
Press the crust into the tart tin, ensuring there are no holes and creating a 2cm-thick crust on the edges
Chill completely in the fridge or freezer
Check for gaps and fill with extra melted chocolate if required