Add the entire box of cookies to a food processor and pulse 4-5 times until you have a fine crumb, then add ghee/oil.
Pulse a few more times and transfer to the tart pan and evenly distribute to cover bottom and sides of pan (use your fingers or the bottom of a small measuring cup)
Bake for 7 minutes, remove from oven and cool completely.
Filing
Scoop the cream off the top of the coconut milk and add to a medium bowl.
Add the honey/maple syrup and vanilla.
Beat with a hand mixer until smooth and fluffy.
Transfer to the cooled crust and distribute evenly with a spatula or spoon, and pop in the fridge.
Topping
In a small bowl, add the yogurt, lemon juice, and zest and mix with a spoon.
Remove tart from the fridge and add the yogurt mixture on top of the coconut cream filling, spreading evenly to the edges with a spoon.
Top with the fresh raspberries in a circular pattern.
Whisk the jam in a small bowl and drizzle on top with a spoon. You can use a small pastry bag if you like.
Store in the fridge until ready to enjoy!
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/03/coconut-raspberry-tart/