In a medium saucepan, combine the coconut milk, granulated sugar and pinch of salt.
Place the sauce pan over low heat and cook until the sugar is dissolved and the mixture is hot. Do not let the mixture simmer or boil.
Put the milk in a small and sprinkle the gelatin over the top. Let it bloom for 5 minutes.
Whisk the vanilla bean paste into the milk mixture, followed by the bloomed gelatin.
Whisk the milk mixture until gelatin is completely melted. Let the mixture cool to warm.
Pour the mixture into the tart shell, about ¾ full. Depending on the height of your tart pan, there may be extra milk mixture. Leave enough space for a thin layer of gelée.
Place the tart into the refrigerator to chill for 2-3 hours until set.