Start by making the crust.

Blend the Oreos in a food processor until it has a sand like consistency. Add the melted butter and puls to combine. Add to a tart pan with removable sides and press to and even layer. Place in the fridge while you prepare the filling.

Rinse out the food processor, then add the strawberries and mix until smooth, scrape down the sides as needed. Strain the strawberry puree through a fine mesh strainer and add to a small pan with the rest of the ingredients except the agar agar. Whisk well over medium high heat, while stirring, until it starts to simmer. Add the agar agar and continue whisking and simmer for 4 minutes. Let the filling cool slightly, and lightly tap the bottom of the pan to remove air bubbles then pour into the prepared crust. Let set in the fridge for 1 hour or until it feels set to the touch.

Heat the coconut milk and almond milk in a pan over medium high heat, while stirring, until it starts to simmer. Add the agar agar and stir constantly while it simmers for about 3 minutes. 

Take the pan off the heat and add the chopped white chocolate and vanilla paste. Stir until the chocolate is melted and smooth. Taste and depending on the sweetness of your white chocolate, add maple syrup if desired.

Let the filling cool slightly, for about 5 minutes, then lightly tap the bottom of the pan to remove air bubbles. Pour the filling onto the strawberry layer. Place in the refrigerator for at least 4 hours or over night to firm up. 

Decorate with fresh strawberries, flowers and chocolate if desired.

Keep leftovers in the refrigerator for up to 4 days.

Enjoy!