Put the biscuits in a Ziploc bag. Close the bag and start smashing them using a roller pin. Turn them into tiny crumbles.

Put them into a bowl. Add melted vegan butter or coconut oil and mix. Set aside.

In a separate bowl, add the vegan yogurts and psyllium husks. Mix well.

Cover an oval-shaped dish with some cling film on the bottom and on the sides. Leave larger margins of cling film. This will help you remove the tart from the dish after refrigerating it.

Add the crumbled biscuits on the bottom, spread them evenly and press them firmly.

Pour the cream. Spread evenly.

Decorate with your favorite fruits. I tried to make it look like a decorated Easter egg.

Place it in the freezer or fridge for at least 2 hours, preferably overnight.

When it's ready to serve, remove the tart from the dish by lifting the cling film. Cut and serve. Keep it in the fridge.