To make the crust, pulse cookies in a food processor until they resemble fine crumbs. Whisk in melted butter and salt, until the crumbs resemble wet sand.
Transfer the crumbs to a 9-inch pie plate with removable bottom. Press the crumbs down the bottom of the pan and up the sides either with a spoon or preferably something that has a flat surface. Make sure they're really packed.
Chill the crust in the refrigerator for an hour or overnight.
Meanwhile prepare the filling
In a heatproof bowl set over a saucepan of simmering water, melt the chocolate. Stir occasionally. When melted, transfer the bowl to the counter and let cool to room temperature.
Beat cream with vanilla until light-to-medium peaks form. Add melted chocolate and whisk until incorporated on low speed.
Pour the mixture into the crust and smooth it with a spatula, making it as even as possible. Chill for 2-3 hours or overnight.
Assemble
hull the strawberries and slice them in half. Transfer them to a shallow plate, sprinkle with lemon juice and sugar. Let sit for about 20 minutes.
Top the tart with the strawberries, slice and serve.
Notes
This tart is best eaten fresh but is still pretty good the next day. Keep leftovers in the refrigerator.