Let Vanilla Shortcrust stand at room temperature until slightly softened, 10 to 15 minutes. (See Notes.)

Spray a tall-sided 10-inch fluted round removable-bottom tart pan with baking spray with flour.

On a lightly floured surface, roll Vanilla Shortcrust into a 14-inch circle (about ⅛ to ¼ inch thick), flouring rolling pin and work surface as needed. Gently transfer dough to prepared pan, pressing into bottom and up sides. (It’s OK if dough tears in spots; press back together using a fingertip dipped in water to thoroughly seal any seams.) Using a small sharp knife, trim dough flush with sides of pan; pinch sides lightly so dough sits about ⅛- to 1/16 inch above top edge of pan, and use any excess dough to patch thinner spots in crust. Freeze until firm, 15 to 25 minutes.

Preheat oven to 350°F (180°C).

Place tart pan on a rimmed baking sheet. Top with parchment paper, letting ends extend over edges of pan; add pie weights.

Bake until edges are dry, just set, and lightly golden, 18 to 22 minutes, rotating pan halfway through baking. Carefully remove parchment and weights. Using the tines of a fork, dock bottom of crust. Bake until inside and bottom of crust is lightly golden, dry, and set, 20 to 27 minutes more, lightly covering edges with foil to prevent excess browning, if necessary. (It’s OK if crust shrinks slightly; if bottom puffs, gently push down with a heatproof spoon.) Let cool completely in pan on a wire rack.

In a large bowl, stir together dulce de leche, coconut, pecans, 1 teaspoon (3 grams) salt, and ½ teaspoon (3 grams) vanilla bean paste until well combined. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until medium-stiff peaks form. Transfer to a medium bowl.

Clean bowl of stand mixer and whisk attachment. Using the whisk attachment, beat cream cheese at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. Add condensed milk, melted chocolate, remaining ¾ teaspoon (2.25 grams) salt, and remaining ½ teaspoon (3 grams) vanilla bean paste; beat until well combined, stopping to scrape sides of bowl. Fold in whipped cream in three additions. Place 1½ cups (273 grams) cream cheese mixture in a pastry bag fitted with a medium open star piping tip (Wilton 1M); set aside. Spoon half of remaining cream cheese mixture into cooled prepared crust, smoothing top with a small offset spatula. Freeze for 15 minutes.

Place half of dulce de leche mixture into another large pastry bag; cut a ¾-inch opening in tip. Pipe dulce de leche mixture evenly over cream cheese mixture in crust, gently smoothing with a small offset spatula. Top with remaining cream cheese mixture, smoothing with a small offset spatula. Freeze for 15 minutes.

Spoon remaining dulce de leche mixture into pastry bag; pipe on top of cream cheese mixture, leaving a ½- to ¾-inch border, piling high and smoothing or texturing with a small offset spatula as necessary.

Pipe reserved cream cheese mixture around edge of tart; garnish with pecans and coconut, if desired. Freeze until firm, at least 4 hours. (Alternatively, refrigerate overnight.) Let stand at room temperature for 30 minutes to 1 hour. Remove from pan, and serve.