For the crust
1 package of Biscoff cookies (about 20 pieces) or same amount of vegan vanilla wafers
2 tbsp of coconut oil
For the filling:
1 can of coconut cream
3/4 cup of sugar or more if you like it sweeter
Juice from 5 med size lemons
Zest from 2 lemons
1 tsp vanilla extract
3 tbsp of corn starch
1 tsp turmeric powder.
Lemon slices and fresh blueberries for styling.
In a food processor, grind the wafers. Add the melted coconut oil.
Transfer the crust mixture into a lined 9 inch (24 cm) tart pan and press down firmly around the edges and bottom. Put the crust in the freezer meanwhile.
Let’s make the filling now.
In a medium saucepan, bring the coconut cream to boil stirring it frequently.
Add the sugar, lemon juice, zest, turmeric, vanilla extract, Keep stirring over a low heat.
In a separate bowl, Mix 3 tablespoons of starch with 1/3 cup of coconut milk or soy milk, mix well to get rid off any lumps.
Add the mixture slowly the filling mix in a saucepan, bring it to boil, keep stirring to avoid lumps for 3 min until custard thickens. Remove from the heat.
Pour the filling into the crust. Distribute the filling evenly.
Put the tart in a flat surface in the fridge for at least 3-4 hours to set.
Decorate your tart with sliced lemons, blueberries and more lemon zest. Enjoy!