Step 1

In the bowl of a food processor fitted with an S blade, mill your whole ginger snap cookies until they break down into a dry, sandy mix.While the machine is running, add in the coconut oil and almond milk. Blend together until you have a malleable, pliable dough (about 20-30 seconds more).Scrape down the sides of the food processor and bring the dough together with your hands, forming a ball.Press the dough into your 9" tart or pie pan evenly. Pour in your filling of choice, and voila!

Step 2

In a small sauce pot, combine the coconut milk, vanilla, and sea salt and bring to a simmer over low heat.Mince the ginger, then add the ginger to a garlic press and juice directly over the pot of coconut milk. Also scrape the ginger pulp that you've pressed through the press into the coconut milk. Continue until all of the ginger is juiced, discarding the leftover dry pulp as you go.In a separate bowl, combine the coconut sugar, tapioca flour, sorghum flour, agar, and turmeric.Whisk the dry ingredients together briefly, just to remove any clumps and combine everything evenly.Add 1/2 of the warm coconut milk to the dry mix and stir to combine.Add the wet mix to the rest of the coconut milk on the stove and stir again to incorporate everything.Cook on low 1-2 minutes, stirring constantly until glossy and thick.Immediately pour the ginger custard into your crust.Let set our until the tart reaches room temperature, then place in the fridge to cool.Cool a minimum of 1 hour before serving, up to overnight (covered).*Optional: Dot the top of the tart with chocolate chips or top, sprinkle chia seeds over, and create a little flower with ginger slices in the center!