1: Make the Crust

1. Place the Biscoff cookies into a food processor and blend until they become fine crumbs.
2. Add the melted coconut oil and pulse until the mixture resembles wet sand.
3. Transfer the crumb mixture to a lined 9-inch tart pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly into the bottom and up the sides of the pan.
4. Place the crust in the freezer to set while you prepare the lemon filling.

 2: Prepare the Lemon Filling

1. Pour the coconut cream into a medium saucepan and heat over medium heat, stirring frequently until it begins to boil.
2. Add the sugar, freshly squeezed lemon juice, lemon zest, turmeric, and vanilla extract to the saucepan. Reduce the heat to low and stir until all ingredients are well combined.

 3: Thicken the Filling

1. In a small bowl, whisk together the cornstarch and coconut milk until the mixture is smooth and lump-free.
2. Gradually pour the cornstarch mixture into the saucepan, stirring continuously to prevent lumps from forming.
3. Cook the mixture for about 1 minute or until it thickens to a custard-like consistency. Remove from heat.

 4: Assemble the Tart

1. Retrieve the crust from the freezer and pour the lemon filling evenly into the prepared crust. Use a spatula to smooth the top.
2. Place the tart in the refrigerator on a flat surface. Let it chill for at least 3 hours or until fully set.

5: Decorate and Serve

1. Once the tart has set, remove it from the refrigerator.
2. Garnish with lemon slices, fresh blueberries, and a sprinkle of lemon zest for an elegant touch.
3. Slice and serve chilled. Enjoy this refreshing and tangy dessert!