Crumble the biscuits in a food processor and mix with the melted butter. Press the biscuit mixture into a 22cm pie dish, covering both bottom and sides of the dish. Bake in a hot oven for just 5 minutes to make a harder crust. Allow to cool completely. Meanwhile, warm up the milk with the honey until almost boiling. Remove the pan off the heat and whisk in the crumbled Helwa tat-tork and vanilla essence. Leave this mixture cool completely. When ready, fold in the stiffly whipped cream. Pour the mixture into the pie crust and freeze for at least an hour. Finally, remove the frozen dessert from the fridge and decorate with the melted chocolate and the roasted nuts. Allow the dessert to soften slightly for about 15 minutes before serving.