Step 1

Place oreo cookies into the bowl of a food processor and blend until crumbs form. Add melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon and your fingers where necessary,  into the bottom and edges of a rectangular 5×14 inch (12 x 36 cm) tart pan. Freeze until you prepare the filling, just for a few minutes.

Step 2

In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No boiling or simmering is needed. Remove from heat, pour over the chopped chocolate, and let rest for 1-2 minutes. Stir until dissolved.

Step 3

Pour chocolate filling over the Oreo crust, and top with fresh strawberries.

Step 4

Refrigerate for at least 2 hours or overnight before serving.