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In a food processor or blender, pulse the Biscoff cookies until they become fine crumbs
Add the melted coconut oil and pulse again until the mixture is well combined
Press the cookie crumb mixture into the bottom of a tart pan (or pie dish), ensuring an even layer across the bottom and sides
Place the crust in the freezer to set for about 20-30 minutes
Prepare the Lemon Filling:
In a medium saucepan, combine the coconut cream, coconut milk, and sugar. Stir over medium heat until the sugar is completely dissolved
In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Slowly add this slurry into the coconut milk mixture, whisking constantly to avoid lumps
Stir in the ground turmeric for color and vanilla extract
Bring the mixture to a gentle boil and cook for 2-3 minutes until it thickens into a custard-like consistency
Remove from heat and stir in the lemon juice and lemon zest
Let the filling cool slightly for a few minutes.
Assemble the Tart:
Once the lemon filling has cooled, pour it into the prepared Biscoff cookie crust
Smooth the top with a spatula to ensure even coverage
Refrigerate the tart for 3-4 hours (or overnight) to allow it to fully set and firm up
Garnish and Serve:
Once the tart is set, garnish with lemon slices and blueberries for a fresh and vibrant touch
Slice and serve chilled for a tangy, tropical treat!
Enjoy
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