Crush cookies with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom and the sides of the tart pan. Chill until required.

Place chocolate pieces in a bowl. Bring whipping cream under medium heat to light boil. Then pour hot cream over chocolate pieces and stir until dissolved and smooth with a hand whisk. Add vanilla extract and mix well.

Pour chocolate cream into tart pan and top with fresh strawberries.

Refrigerate for at least 2-3 hours or overnight and dust with icing sugar or snow powder before serving.