Mix the crushed wafers, melted white chocolate, and the lime zest well. Line the sides of 5 small cake hoops with film and press the mixture them. Refrigerate until ready to use.
Add water, lime juice, and sugar to a small pot, mix it and warm it slightly.
Soak the gelatine in cold water. Squeeze the gelatine and add it to the lime juice to dissolve. Fill the mixture into small round molds and freeze them.
Soak the gelatine in cold water.
Gently heat the strawberries, sugar, and vanilla bean seeds in a pot. Puree the mixture and let the gelatine dissolve. Let the strawberry puree cool.
Whip the cream until it is semi-stiff and carefully fold in the strawberry puree and wild berries. Pour the mousse into a piping bag and pipe a small amount on the tartlet crusts. Place the frozen lime cores in the middle of each one and pipe the remaining mousse on top. Leave the tartlets in the refrigerator overnight. Remove the cake hoops and decorate with wild berries and fresh flowers.