In a mixer fitted with a paddle attachment, cream together the butter and sugar, then add the salt. Slowly add the egg yolks and scrape down the bowl; add the sifted dry ingredients. Wrap and refrigerate for 2 hours. Then knead and roll out on a lightly floured work surface to a half inch thick, using an 8 inch cake ring. Bake at 360ºF/182ºC for 10 to 15 minutes or until golden brown.
Whisk together the water and the meringue mix in the bowl of a stand mixer until the powder has dissolved. Using a whisk attachment, whip at high speed, slowly adding the sugar a little at a time until it has come to full volume.
Pipe a layer of the passion fruit curd on to the Breton Base. Place desired fruit in the middle, glaze with the neutral glaze. Fill a piping bag with Meringue and pipe dollops around the edge of the tart as desired, then slightly torch to brown the edges. Sprinkle the edges with sliced almonds.
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