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In a food processor, grind the wafers. Add the melted coconut oil or vegan butter. 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.
In a medium saucepan, bring the coconut cream to boil stirring it frequently. Add the sugar, lemon juice, zest, turmeric, vanilla extract, turmeric. Keep stirring over a low heat.
In a separate bowl, Mix 4 tablespoons of starch with ⅓ 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 5-8 min until custard thickens. Make sure you get a thick custard consistency. 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 5 hours to set.
Decorate your tart with sliced lemons, blueberries and more lemon zest.