Start by crushing the Biscoff cookies in a food processor or place them in a resealable bag and use a rolling pin until you have fine crumbs.

Mix these crumbs with melted coconut oil until the mixture resembles damp sand.

Firmly press this mixture into a 9-inch tart pan and place it in the freezer for 15-20 minutes to set.

In a saucepan over medium heat, warm the coconut cream until it simmers but do not let it boil.

Stir in the sugar, lemon juice, lemon zest, turmeric, and vanilla extract until combined and smooth.

In a small bowl, whisk together the cornstarch and coconut milk to create a smooth slurry.

Gradually pour this mixture into the saucepan while stirring continuously to prevent lumps.

Cook the mixture for 5-7 minutes until it thickens and coats the back of a spoon.

Once the filling has thickened, pour it into the prepared tart crust.

Use a spatula to smooth the surface and ensure even distribution.

Refrigerate the tart for at least 3 hours, allowing it to set firmly.

When ready to serve, remove the tart from the fridge and adorn it with fresh raspberries, lemon slices, basil leaves, and a sprinkle of edible flowers.

For an added touch, you may choose to sprinkle it with crushed pistachios.

Slice and enjoy this delightful tart chilled.