Combine all the wet ingredients (except the milk) in a blender and mix until combined.

Add the dry ingredients and blend until combined.

Add the milk and pulse in.

Place mixture in the fridge for a minimum 30 minutes.

Preheat oven to 175C/350F.

Place heaped tablespoons of mixture on the lined tray, at least 3cm (just over 1 inch) apart (this allows for spreading). Gently press with a fork to flatten slightly and create round shapes.

Place tray in fridge for 15 minutes.

Bake in oven for 16-18 minutes. The biscuits will be slightly brown on top.

Cool on tray for 5 minutes then transfer to a wire cooling rack. Biscuits will firm up a they cool.

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.

Remove pip from Avocado and spoon pulp into a blender.

Add vanilla, 1/4 cup cocoa and 1/4 cup maple syrup and blend until thoroughly mixed.

Stop and scrape down sides regularly to ensure that the avocado is broken up and blended in.

Taste the frosting at this point. If their is still a strong avocado taste add the additional cocoa and maple syrup (add 1 tablespoon at a time)

Once thoroughly mixed, transfer to the mixing bowl of a stand mixer with a whisk attachment.

Add whipped coconut cream and whisk until fluffy (2-3 minutes).

Store in fridge until ready to use.

Place 100ml of water and Maple Syrup/Honey in a saucepan and bring to the boil over a medium heat.

At the same time sprinkle the gelatine over 100ml of water and allow to thicken.

Once the mixture is boiling reduce the heat slightly and add the thickened gelatine mixture, whisking vigorously to incorporated the gelatine and ensure no lumps remain.

Return to a medium heat and return to the boil for 1 minute, continuing to whisk.

Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attachment. Place mixture on medium and whisk until the egg white is frothy.

Pour the hot mixture in to the bowl, pouring slowly along the edge of the bowl. DO NOT pur the hot mixture directly onto the egg as it will cause it to cook or curdle.

Turn the whisk to high and whisk for 5-7 minutes. Add the Vanilla and whisk on high until firm but not set (another minute). The mixture should be shiny and thick, but still able to be piped and spread.

Spread the Marshmallow mixture in a baking tray and allow to sit at room temperature for a minimum of 4 hours.

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.