In a medium sauce pan, over medium heat, melt the butter. Once melted remove from heat and add SPLENDA® No Calorie Brown Sugar Blend, stir with a spatula until combined. Add the flour and mix until combined. Set the dough aside for 15 minutes to cool down.
Press the dough into a rectangular tart pan, trim the edges as needed, cover with foil and fill with dried beans or pie weights. Place the tart pan on a cookie sheet and transfer to the oven. Bake for 35-40 minutes.
Remove tart pan from oven and set aside to cool. Reduce oven heat to 325F.
Add the heavy cream to a medium sauce pan and bring to a simmer over medium-low heat. Once the heavy cream starts to simmer around the edges, remove from heat immediately and add the chopped chocolate to it. Stir with a spatula until combined; add the Splenda Sweetener and salt. Stir until combined and let it cool for 5 minutes.
In a small bowl beat the eggs until light and fluffy and whisk them into the chocolate mixture until fully blended.
Pour the filling into the tart shell and bake for 20 minutes, until the chocolate surface is glossy. Do not over bake, as the filling will start to crack.
Remove from oven and let the tart cool completely on a wire rack.
In a small sauce pan over medium heat, add wine and SPLENDA® No Calorie Granulated Sweetener and heat until the wine starts to simmer on the edges. At that time add the blackberries, reduce heat to low, and cook for 1 minute. Remove from heat and let the mixture cool completely.
In the bowl of an electric mixer whisk together heavy cream and Splenda Granulated Sweetener until soft peaks form.
Serve on top of the tart with wine soaked blackberries.