Preheat your oven to 160°C fan-forced (180°C conventional) and lightly grease a 24cm round loose-based tart pan with butter or cooking spray.

Process the Tim Tam and Choc Ripple biscuits in a food processor until finely crushed, then combine with melted unsalted butter and press into the prepared tart pan. Refrigerate for 15 minutes.

Melt dark chocolate and remaining unsalted butter in a saucepan over medium heat until fully melted and smooth. Let cool for about 10 minutes.

Whisk in eggs, caster sugar, and vanilla extract to the cooled chocolate mixture until well-blended. Sift in plain flour and Dutch cocoa, and gently fold together.

Fold in Kahlúa, fruit mince, and sultanas into the mixture ensuring even distribution.

Pour the filling into the chilled biscuit crust and bake for approximately 30 minutes or until slightly jiggly in the center.

Cool completely on a wire rack, then cover and refrigerate for at least 2 hours.

Just before serving, whip the thickened cream with icing sugar until soft peaks form, then gently fold in additional Kahlúa.

Slice the tart into portions and serve at room temperature topped with whipped cream, fresh cherries, and dark chocolate curls.