Preheat your oven to 210°C.
Bake the dough according to the instructions on the package and leave to cool.
Break the chocolate into pieces in a bowl and set aside.
In a saucepan, heat the liquid cream over low heat.
Remove from the heat and pour a third of the hot cream over the chocolate pieces while whisking. Repeat the operation until you obtain a smooth and homogeneous mixture.
Add the tablespoons of grated coconut and mix again.
Pour the ganache over the cooled tart shell and place in the fridge for at least 2 hours.
Just before serving, crumble the Sigdal gluten-free oat crumbs over the pie.