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Combine Biscoff cookie crumbs, melted butter, and brown sugar in a bowl. Mix until texture resembles wet sand.
Press mixture evenly into a tart pan and refrigerate for 20 minutes.
Whip heavy cream until soft peaks form.
Fold in sweetened condensed milk, lemon juice, lemon zest, vanilla, and melted white chocolate until smooth.
Pour filling into chilled crust and smooth with spatula.
Refrigerate 4–5 hours or until fully set.
Garnish with red currants, lemon slices, rosemary sprigs, edible flowers, and white chocolate curls before serving.