1/3cupSugarMore or less depending on the sweetness of the strawberry
1cupHeavy Whipping Creamchilled
Using a food processor, blitz the Oreo into fine crumbs.
Add in the melted butter and pulse for 30 seconds. The cookie crumbs should look like wet sand.
Pour the cookie crumbs into a 9 inch tart shell. Use the bottom of a small glass to press the crumbs over the bottom and sides of the tart pan.
Freeze for 30 to 60 minutes or until solid.
Take about ¼ cup of water in a small bowl and sprinkle the gelatin over it. Let it stand for 5 minutes.
Meanwhile combine the sliced strawberries, lemon juice and 1/3 cup of sugar in a blender or food processor and blend/process into a smooth puree. Taste and add more sugar if necessary.
Heat the bloomed gelatin (it will be solid now) in the microwave for 10 to 12 seconds, till it is liquid again.
Add the warmed up gelatin to the strawberry puree and blend again till smooth and thoroughly mixed. Keep aside.
With an electric mixer, whip up the chilled heavy whipping cream till firm peaks appear (4 to 5 minutes on high). Gently fold in the strawberry puree. Mix gently till all the puree is incorporated and mixed well.
Pour the strawberry filling in the prepared chilled tart crust.
Smooth it out with a spatula.
Let it chill in the refrigerator for at least 4 hour, or till the mousse is completely set.
Garnish with pipped whipped cream, sliced strawberries and mint.
Gently remove the tart cover, slice and serve immediately.