Step 1: Prepare the Crust

1. Crush the cookies – Use a food processor to blend the Biscoff cookies into fine crumbs. If you don’t have a food processor, place the cookies in a ziplock bag and crush them using a rolling pin.
2. Mix with coconut oil – In a mixing bowl, combine the crushed cookies with the melted coconut oil until the mixture resembles damp sand.
3. Press into the tart pan – Firmly press the mixture into a 9-inch tart pan, ensuring an even layer across the bottom and sides. Use the back of a spoon or a flat-bottomed cup to compact the crust.
4. Freeze the crust – Place the tart pan in the freezer for at least 15–20 minutes while you prepare the filling.

Step 2: Make the Lemon Filling

1. Heat the coconut cream – In a medium saucepan over medium heat, warm the coconut cream until it starts to simmer, but do not let it boil.
2. Add the lemon flavors – Stir in the sugar, lemon juice, lemon zest, ground turmeric, and vanilla extract, whisking well to combine. The turmeric gives the filling a natural yellow color, mimicking traditional lemon curd.
3. Continue stirring – Let the mixture gently heat while you prepare the cornstarch thickener.

Step 3: Thicken the Filling

1. Make a cornstarch slurry – In a small bowl, whisk together the cornstarch and coconut milk until smooth. This helps prevent lumps from forming in the filling.
2. Slowly incorporate into the filling – Gradually pour the cornstarch mixture into the saucepan, stirring constantly to avoid clumping.
3. Cook until thickened – Continue stirring over medium heat for about 5–7 minutes, or until the mixture thickens to a pudding-like consistency. Remove from heat and let it cool slightly.

Step 4: Assemble the Tart

1. Fill the crust – Take the tart pan out of the freezer and pour the slightly cooled lemon filling into the crust.
2. Smooth the top – Use a spatula to create an even, level surface.
3. Refrigerate to set – Cover the tart lightly with plastic wrap and refrigerate for at least 3 hours, or until fully set.

Step 5: Decorate & Serve

1. Arrange fresh raspberries – Place fresh raspberries on top of the tart in an aesthetically pleasing pattern.
2. Add thin lemon slices – Lay thin slices of lemon between the raspberries for a burst of color.
3. Garnish with basil and edible flowers – Scatter small edible flowers and basil leaves across the tart for a sophisticated, elegant presentation.
4. Sprinkle crushed pistachios (optional) – For an extra crunch and nutty flavor, add a sprinkle of crushed pistachios.
5. Serve chilled – Slice the tart and serve immediately, or keep it in the fridge until ready to eat.