Reindeer Biscuit Tarts

It's hot. Christmas in Australia is HOT!
Today was 38C (that's about 100F if you are a White Christmas person), and tomorrow is predicted to be even hotter.
So what does an intelligent woman like myself do on a hot day such as this? Turn the oven on and bake! Ok, so maybe intelligent isn't the right word to use...crazy (that's already been established!), obsessed, gingerbreadaholic?

I promised 12 recipes for Christmas and I will deliver! I'm even wearing my Mrs Claus apron to help get in the spirit.

Today's recipe is really a cheats dessert. It's for the kids (and the big kids at heart), and is perfect for when you need individual servings. And it's cute!

This idea has been floating around the Internet for years; I have just healthified it.

REINDEER BISCUIT TARTS
MAKES 18
(recipe can be easily divided for a smaller number of tarts)
Make each of the biscuits, frosting and Marshmellow 

BUTTERNUT SNAP BISCUIT
See recipe here

Once biscuits have cooled;
Preheat the oven to 175C/350F.
Grease a muffin tray and place a biscuit over the top of each hole.
When the oven has come to temp, place the tray in the oven for 3 minutes.
Remove the tray and gently press and mould each biscuit into the holes whilst still hot.
Allow the biscuits to cool in the tin.

CHOCOLATE FROSTING
See recipe here

Spoon frosting into the biscuit cups.
Set in fridge.

MARSHMALLOW
See recipe here

Spread Marshmallow mixture in a baking tray.
Once set use 2 round cutters (1 larger than the other) to cut out 1 nose and 2 eyes for each reindeer.

Place eyes and nose on the frosting.
Use 1/2 a sultana as each eye ball and a glacé cherry/raspberry/craison etc as Rudolph's nose.
Use a cut pecan (or something else that resembles antlers) for the antlers and wedge into the frosting next to the eyes.

Set the tarts in the fridge before serving.