Crush the biscuits in a food processor or in a plastic bag using a rolling pin.
Add the melted butter and mix well until you get to the consistency of wet sand.
Transfer it to your pie dish and press well to the dish using a glass. Create some curved edges.
Chill for 15 minutes in the fridge.
Spread the caramel on the crust and top it with sliced strawberries.
Whip up the cream with the sugar and vanilla essence.
Spread the cream on the strawberries and sprinkle the roasted chopped hazelnuts on top.
Refrigerate until set.