Preheat the oven to 180°C (355°F). Line or grease a shallow 20 cm loose bottom tart pan.
To make the crust: Add all the ingredients to a mixing bowl or food processor and mix until evenly combined and it forms a dough. The dough should be soft but pliable and can be pinched between two fingers without breaking.
If desired, set aside 1/4 cup of the crust mixture to make gingerbread men. Add the majority of the dough directly to the tart pan and press it against the bottom and sides to form a crust. Make sure there are no holes and the crust is as even as possible. Set aside.
To make the gingerbread men: Flour a dry surface or chopping board. Place the remaining dough on top and flatten with a rolling pin. Use a cookie cutter to cut out gingerbread men and place onto a lined baking tray. Collect and re-roll the remainder of the crust and continue to make gingerbread men until the dough is used up.
Place the gingerbread men and the tart crust in the oven. Bake the gingerbread for 5-10 minutes or until the edges are golden brown. Bake the crust for 15 minutes or until the surface is evenly golden brown. Set aside to cool.
To make the caramel: Add all the ingredients to a medium saucepan over medium heat and bring to a gentle boil for at least 5 minutes. Reduce to a simmer and stir occasionally for about 10 minutes or until the caramel slightly thickens. The caramel will thicken more when it cools down. Remove the caramel from the heat and then slowly pour into the crust. Set aside in the fridge for at least 4 hours or until the caramel is dry to the touch.
To decorate: Scoop the hard part of the coconut cream which has floated to the top of the can. Add the coconut cream to a stand mixer or mixing bowl and whisk until soft peaks form. Remove the tart from the case and dollop cream on top. Decorate with gingerbread men or as desired. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.