Fennel Fond Meringue and Wood Sorrel Tart by Kathryn Gordon | Pastry Arts

Ingredients

• 55 g confectioners’ sugar
• 115 g all-purpose flour
• 55 g almond flour
• 1 g fine sea salt
• 1 g baking powder
• 75 g unsalted butter
• 2 large eggs
• 3 g vanilla extract
• 360 g heavy cream
• 20 g wood sorrel stems, calyx and leaves (reserve flower petals for garnish)
• 4.8 g silver gelatin
• 180 g Felchlin Grand Cru Opus Blanc
• 6 egg yolks
• 50 g granulated sugar
• 10 g lemon juice
• 175 g water
• 15 g fennel fonds
• 1/2 vanilla bean
• 350 g granulated sugar
• 4 g powdered egg whites
• 180 g egg whites