Please go over the notes and instructions completely before starting the recipe.

Place all of the Biscoff cookies in the food processor and pulse until you have fine crumbs, about 15 times. Pour the crumbs into a bowl. Add the melted vegan butter and stir with a spatula until evenly combined and mixture holds together when pinched.

Dump the crust mixture into a 9-inch tart pan with removable bottom. Use the flat bottom of a dry measuring cup to press the crust into the the tart pan and up the sides. Do not press too hard! You just want to firm it in enough to hold. Place the crust in the fridge to set up while you make the other components.

Set up a double boiler with a small saucepan filled with about 2-3 inches of water. Set a medium mixing bowl on top (glass or metal; NOT plastic). Place the coconut milk yogurt and white chocolate chips in the bowl and turn the heat to medium. Once the white chocolate starts melting, stir with a rubber spatula. Once it’s all melted and combined, carefully remove the bowl from the saucepan.

Retrieve the crust from the fridge. Pour the melted white chocolate mixture on top of the crust. It should spread out evenly on its own. Pop the tart back into the fridge so that the white chocolate layer can completely firm up.

In a medium saucepan, combine the cranberries, orange juice, sugar, and salt. Put the heat on medium and bring to a light boil. Once the cranberries are soft enough to be completely smashed by a spatula with ease, you’re good. This should take about 5-8 minutes. Transfer the cranberry mixture to a blender and blend on high until completely smooth, about 1 minute.

In a small bowl, whisk together the coconut milk yogurt and cornstarch until completely smooth. Place by the stove.

Pour the puréed cranberry mixture back into the saucepan and place it on the stove over medium heat. Once it starts bubbling, add the coconut milk yogurt and cornstarch mixture. Stir the mixture with a spatula often until it has thickened considerably. It’s ready when you can fully see the bottom of the pot for a second or two when swiping your spatula through.

Turn off the heat and whisk in the vegan butter and vanilla extract. Once the butter is incorporated, transfer the cranberry curd to a shallow bowl and let it cool.

Once cool, give the curd a good whisk to break up any solid bits and make it as smooth as possible. Retrieve the tart from the fridge. Spoon the cranberry curd on top of the white chocolate layer and then spread it out evenly.

Pop the cranberry tart back into the fridge and let it set up for at least 3 hours, or up to overnight before slicing and serving.