Deconstruct my dish, please

Dal Batti Tarts with Garlic Chutney Caviar
Prep time: 45 mins
Cook time: 1 hr
Makes: 15

Ingredients
For the stuffing:
3 tbsp green split lentil
1 tbsp toor dal
1 tbsp chana dal
1 tbsp masoor dal
2 cloves garlic, crushed
½ inch ginger, grated
1 small onion, chopped
½ small tomato, chopped

For tempering:
1 tbsp ghee
Cumin seeds, as needed
Pinch of asafoetida
Dash of lemon juice
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp coriander powder
2 Kashmiri red chilli, soaked
Salt to taste

For the batti:
2 cups wheat flour
4 tbsp milk powder
1 tbsp semolina
Pinch of garam masala
1 tbsp ghee
Salt to taste

For the garlic chutney caviar:
1 tbsp ghee
Cumin seeds, as needed
Pinch of asafoetida
10 cloves of garlic, crushed
1 inch ginger
1 small onion, chopped
1 small tomato, chopped
2 tbsp yoghurt
1 dry Kashmiri chilli, whole, soaked
½ tsp chilli powder
¼ tsp turmeric
1 tsp agar-agar
200 ml chilled oil
Salt to taste

Method
Soak all the lentils for the stuffing and pressure cook for 4-5 whistles.
Heat ghee in a pan; add cumin seeds and asafoetida. When the seeds begin to crackle, add garlic, ginger and onions; cook for 1 min till golden. Add chopped tomato, followed by spices, salt and lemon juice.
Add the boiled lentils and stir on medium heat till thick.
Mix all the ingredients for the tarts and use hot water, as required, to make a firm dough. Cover and keep aside for 15 mins.
Using a rolling pin, roll the dough out till about ¼-inch thick. Mould into tart shells. Bake the tarts at 100°C for 15-20 mins.
For the caviar, heat ghee in a pan and crackle cumin seeds and asafoetida. Add garlic and ginger. Cook for 2 mins. Add chopped onion and tomato, and sauté for another 2 mins. Add yoghurt, Kashmiri chilli and all the spices. Cover and cook on medium flame for 5 mins.
Let the chutney cool. Add to grinder and make a paste by adding a little water, then strain the mixture.
Bring the mixture to boil in a pan and add agar-agar. Let cool for 5-7 mins.
Take a syringe and fill with the mixture. Slowly, pour into the chilled oil in the form of pearls. Let it sit for 10 mins. Drain the caviar and place in a cold-water bath. Refrigerate.
Serve as pictured.

Very Berry Cheesecake
Prep time: 45-55 mins
Serves: 5-6

Ingredients
For the base:
1 cup skinned pistachio
4-5 Medjool dates
½ tsp vanilla essence
1 tsp maple syrup
2 tbsp butter
Pinch of salt

For the filling:
100 gm fresh cream
1 cup cashews, soaked, ground
200 ml milk
2 ½ tsp corn flour, dissolved in water
½ tsp vanilla essence
1 cup mixed berry paste
¼ cup granulated sugar
2 tbsp maple syrup

For the chocolate ganache:
100 gm whipping cream
1 tbsp berry paste crushed, sieved
50 gm white chocolate

For the berry sauce:
1 cup mixed berries
1 tsp lime juice
2 tbsp sugar

Method
For the filling, mix cream, cashew paste and milk in a pan and bring to a boil. Simmer for 3-4 mins. Add corn flour mixture and continuously stir on low flame for 2 mins. Add vanilla essence, berry mixture, maple syrup and sugar to the pan. Stir for 2 mins, then cool and pour into silicone moulds. Refrigerate.
For the base, grind all the ingredients finely in a chopper.
Preheat the oven and bake the crumble for 5-7 mins. Make a dough with the mixture. Roll into small discs and freeze them.
For the ganache, bring cream to a boil in a pan, then add berry mixture and stir for 1 min. Add white chocolate and let rest for 2-3 mins, before stirring slowly till it becomes a creamy ganache.
Bring all the ingredients for the sauce to a boil and stir continuously till thick. Store in an air tight container in the refrigerator.
Serve this chilled dessert on a platter as pictured, garnished with tuile, pink sugar dust and frozen berries.

Panna cotta with Grapefruit Foam
Prep time: 30 mins
Serves: 5-6

Ingredients
For the panna cotta:
100 gm ricotta cheese
200 ml milk
2 tsp agar-agar
Lemon zest
3 tbsp sugar
Pinch of salt

For the grapefruit foam:
1 pack grapefruit juice
2 tbsp sugar
Pinch of cinnamon
3 tsp almond meal
30 ml water

For the orange syrup:
1 orange, freshly squeezed
Lemon juice
1 tsp maple syrup
2-3 drops orange essence
1 tsp sugar

Method
Grind all the ingredients for the panna cotta together. Bring mixture to boil in a pan. Add agar-agar and cook for 1 min only.
Place in a square container to cool, then cut into squares.
Grind all ingredients for the foam together. Sieve and pour into a pan; bring to a near boil.
Use a hand blender to start making foam. The trick is to keep the blender tilted, while blending in a tall but narrow container. Always make foam closer to serving time.
Heat all the ingredients for the syrup in a pan and bring to boil for 2-3 mins on low flame. Let it cool and store in an air tight container.
Serve, as pictured, with candied oranges, mint pearls and orange sugar dust.