Step 1: Preheat your oven to 350°F (175°C). Pulse the Biscoff cookies in a food processor until they reach a fine crumb consistency.
Step 2: Combine the cookie crumbs with the melted butter in a medium bowl. Press the mixture firmly into a 9-inch tart pan with a removable bottom.
Step 3: Bake the crust for 8-10 minutes until slightly darkened and fragrant. Let it cool completely on a wire rack.
Step 4: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
Step 5: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Step 6: Spread the filling evenly over the cooled crust. Smooth the top with a spatula.
Step 7: Arrange the mango slices in a circular pattern over the filling, starting from the outer edge.
Step 8: Warm the apricot jam with a splash of water and brush it lightly over the mangoes. Refrigerate the tart for at least 2 hours before serving.