Chocolate cream pie with honeycomb

For the honeycomb

1. Line a heat-proof dish with baking paper and set aside.
2. Combine the ingredients in a saucepan over medium heat and stir until the sugar has dissolved.
3. Turn the heat up and wash the sides of the pot down with a pastry brush dipped in water to prevent the syrup from crystallising.
4. Allow the syrup to come up to hard crack stage (130°c on a candy thermometer) then stir in the bicarb.
5. Immediately turn the mixture out into your prepared pan and allow to cool completely before breaking into pieces and storing in an airtight container until you are ready to use it.

For the chocolate cream pie

1. To make the crust, crush the biscuits then mix in the butter.
2. Press into 6 loose-bottomed tart cases or 1 medium loose-bottomed tart case. Chill in the fridge while you make the filling.
3. In a bowl, whip the cream cheese until creamy then add the cream.
4. With an electric mixer, whip the cream cheese and cream until thick and creamy.
5. Spoon the cream cheese mixture onto the crust and place in the fridge for 2-4 hours.
6. When you are ready to serve, top the tarts with whipped cream and some of the honeycomb.
7. Serve immediately.

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