Preheat the oven to 350F. Line the bottom of a 7-inch removable bottom tart pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.

Add all crust ingredients to a large mixing bowl and use a fork to stir and mash together until a crumbly dough is formed.

Crumble the dough into the tart pan and use your fingers to press it evenly into the bottom and up the sides. The more firmly you press the dough into the pan, the better the crust will hold together after baking. Use a fork to pierce the surface of the crust a few times.

Bake the crust for 14 to 17 minutes, or until just beginning to turn light golden at the edges. Let cool completely.

While the crust cools, prepare the caramel filling.

Spoon the caramel into the cooled tart shell. If needed, tip the pan back and forth to smooth.

Transfer the tart to the freezer and chill for 15 to 20 minutes or until set.

While the caramel layer chills, prepare the chocolate ganache.

Add the chocolate chips to a medium glass bowl.

In a small saucepan, heat the coconut milk over medium heat until it's steaming hot and simmering, but do not boil. If you accidentally heat it to boiling, let it cool slightly until it's piping hot but no longer bubbling.

Pour the coconut milk over the chocolate chips and let stand for 5 to 10 minutes to melt the chocolate.

Whisk until smooth and glossy.

Spoon the chocolate over the surface of the caramel. Use a metal spatula to gently smooth.

Transfer the tart to the freezer and chill for 20 minutes to set.