Make the crust

Crush the biscuits into fine crumbs (food processor or rolling pin—your call). Mix with melted butter until it looks like wet sand.

Press the mixture firmly into a tart pan. Chill in the fridge for 20–30 minutes so it sets.

Prepare the posset filling

In a saucepan, combine cream and sugar. Heat gently and bring to a light boil, stirring occasionally.

Let it simmer for about 3 minutes. Don’t walk away—this is not the time to scroll your phone.

Add the lemon magic

Remove from heat and stir in lemon juice and zest. Watch it thicken slightly—this is the “wow, science!” moment.

Let it cool for about 10 minutes so it’s not piping hot.

Assemble the tart

Pour the creamy mixture into your chilled crust. Smooth the top if needed (or pretend rustic is intentional).

Place it in the fridge and chill for at least 2–3 hours, until set.

Add raspberries

Once set, top with fresh raspberries. Scatter them casually or arrange them like a pro—it’s your moment.