Step 1

In a food processor blitz the oreos until they become fine crumbs. Add the melted vegan butter and mix again until you get a sticky sort of consistency. You can add a little more butter if your mixture is too crumbly. Make sure you add one tbsp at a time to ensure you don't make the crust too oily.

Step 2

Press the mixture onto the bottom and sides of a tart pan. I used a 16 cm small tart form. Place in the fridge for about 10 minutes.

Step 3

Mix the strawberries, oat milk and sugar in a blender. Whiz until everything is a smooth liquid. Set aside.Whip the vegan whipping cream with a handheld mixer until you get beautiful peaks. Set aside.

Step 4

Transfer the strawberry mixture to a saucepan. Add the agar agar and bring to a gentle boil while whisking continuously. Simmer for 1-2 minutes while whisking still, until you can see the mixture thickening a little. Remove from the heat and add the whipping cream to the strawberry mixture. Try and fold it nicely until it is fully incorporated.

Step 5

Take the vegan strawberry tart base out of the fridge and fill with the strawberry mixture. Try and make sure the surface is as smooth as possible. Transfer back to the fridge for at least 4 hours or overnight.