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Make the Cookie Crust:
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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