For the pastry base:
Sieve flour and cornflour. Combine butter, sugar, vanilla and a pinch of salt, then add dry ingredients. Mix to a paste and refrigerate. Roll out to 1cm thickness and cut desired shape. Bake at 180°C until golden brown (approx. 12minutes).
For the wood sorrel cream:
Combine the first part of the recipe using a Thermomix or a hand blender. Pour into a cake tin or baking tray and cook at 135°C until set. Leave to cool completely, then blitz in a Thermomix until smooth and creamy, meanwhile put the wood sorrel through a juicer (you’ll need about 100g of wood sorrel leaves for every 50g of juice). Fold whipped cream and juice into lemon tart mix. Lastly melt the soaked gelatine with a little of tart mix. Once melted fold back into the tart mix. Fill into rings or silicon mould and refrigerate for 1 hour. Turn out of the moulds, place onto pastry base and garnish with fresh figs.