Blitz the biscuits in a food processor until you have fine crumbs. Slowly pour in the melted butter. Using a spoon, spread the mixture into a tart tin, pushing it into the base and the sides. Chill in the fridge.
To make the filling, beat the mascarpone, sugar and vanilla together until combined & fluffy. In a separate bowl whisk the double cream to soft peaks.
Fold the double cream into the mascarpone mixture and spread it evenly over the hardened biscuit base.
Hull and slice the strawberries, and lay them around the tart, in a fluted design.
