Steps

• The day before, prepare the cream for the whipped cream: bring 100 mL of plant-based milk to a boil. Pour it over 100g of coconut oil and whisk with an electric mixer (or blender) for 2 minutes until the fat and milk are well combined. Refrigerate overnight.
• Prepare the pastry cream: Split the vanilla bean in half and scrape out the seeds. In a saucepan, heat 200 mL of plant-based milk with 70g of coconut oil, the vanilla seeds, and the split vanilla bean.
• In a mixing bowl, combine the sugar, starch, and 50 mL of plant-based milk together. Pour the boiling vanilla mixture over it and whisk. Put everything back in your saucepan and bring to a boil, whisking constantly. When the cream is cooked and very thick, stop the cooking process and transfer it to a dish. Refrigerate to set.
• Prepare the shortbread cookies: mix the flour, sugar, salt, baking powder, cinnamon, and garam masala. Add the coconut oil and incorporate with your fingertips to create a sandy texture in the dough. Pour in the milk and form a smooth shortbread dough ball.
• Roll out the dough to a thickness of 5 mm and cut out 6 circles of about 6 cm in diameter (using an upside-down glass, for example); 6 circles of 4 cm in diameter (using an espresso cup, for example) and 6 circles of about 2.5 cm in diameter (I used a pastry piping nozzle).
• Place all the rounds of dough on a baking sheet lined with a silicone baking mat or parchment paper. Bake at 180°C (355°F) for about 15 minutes.
• Finish the princess cream: start by whipping the milk and oil mixture prepared the day before into whipped cream using an electric whisk. Also whip the cooled pastry cream with an electric whisk. Gently fold the whipped cream into the pastry cream in several additions using a rubber spatula. Once all the whipped cream is incorporated and the cream is uniform, set aside in the refrigerator.
• Peel the oranges completely and remove the segments. If you don't know how to do this, it'll be easier to watch a tutorial on YouTube, for example :)
• Assemble your desserts: On the 6 largest cooled cookies, pipe small dollops of cream, leaving a space between each. Place a half segment of blood orange between each cream dollop. Place the 4 cm diameter cookies on top and repeat the same process: small dots of cream alternating with half segments of orange. Finish with the smallest cookies, a dot of cream, a half orange segment, and a star anise for decoration!

NotesFor the folks from Quebec: baking powder is the same as poudre à pâte.