Put the biscuits in a freezer bag, crumble them finely with a rolling pin and place them in a bowl. Melt butter, mix with cookie crumbs and 1 tablespoon sugar. Spread 8 dessert rings (6 cm Ø each) with oil and place on a plate.
Spread the cookie crumbs in the dessert rings, press them down as bases and chill for about 30 minutes.
Soak 2 sheets of gelatine in cold water. Chop the chocolate. Heat 50 g cream, remove from heat and melt the chocolate in it, let it cool down. Mix mascarpone, quark and 25 g sugar with a whisk until smooth.
Stir in chocolate cream. Whip 100 g cream until stiff. Squeeze out the gelatine, dissolve and stir in 3-4 tbsp. mascarpone quark mixture, stir into the remaining mascarpone. Chill the mascarpone for 5-10 minutes until the mixture begins to gel slightly.
Fold in the cream and spread the mixture on the biscuit bases. Chill the tartlets for at least 4 hours.
Soak 1 sheet of gelatine. Clean, wash and chop 100 g strawberries and puree with 1/2 pack vanilla sugar. Squeeze the gelatine, dissolve and stir in 2 tbsp. strawberry puree, stir into the remaining strawberry puree and chill for 10-15 minutes.
In the meantime, remove the tartlets from the mould with a knife. Spread the strawberry puree with a small spoon on the tartlets and refrigerate again for about 15 minutes. Whip 200 g cream with the remaining vanilla sugar with the whisks of the hand mixer until stiff.
Wash and drain 8 beautiful strawberries. Spread the cream with a spoon on the tartlets, place 1 strawberry on each, arrange on small plates and serve.