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Line a tart tin with greaseproof paper.
Place the Biscoff biscuits into a food processor/blender and whizz up until crumb-like.
Melt the butter/margarine and pour into the biscuits and mix together until like wet sand.
Firmly press the biscuit mixture into the lined tin until its compact. Place into the fridge or freezer whilst you make the filling.
Open a can of coconut milk, drain the clear liquid part and only use the thick white cream.
Place the cream into a medium-sized saucepan, and heat on medium until it comes to a low boil.
Place the white chocolate into a heatproof bowl and pour over the hot cream. Allow to sit for a few minutes then stir together.
Stir in the Biscoff spread until smooth.
Pour the filling onto the crust and level with a spoon or offset spatula. Place into the freezer for 2-3 hours, or until set.
Melt some Biscoff spread and pour over the tart (optional). Place back into the freezer to set for around 30 minutes.
Serve and enjoy.