Blend the biscuits in a mixer until they turn into powder, mix them with the melted butter and place the mixture inside a cake tin with a removable base of approx. ø 22 cm.
Press the mixture onto the bottom and sides, distributing it evenly. Allow the biscuit base to rest in the freezer for 30-40 minutes.
In the meantime, heat the milk without letting it boil, dissolve the sugar and Fabbri gelatine powder in it and add this hot mixture to the fresh, liquid cream in a bowl.
Add the Mint Syrup to the previous mixture.
Pour the mint filling over the biscuit base and leave to set in the fridge for 4-5 hours.
Garnish with fresh mint leaves and slices of strawberries.
This no-bake mint and chocolate tart was created by LuCake