Make the ORELYS Blond whipped ganache and almond shortcrust pastry. Spread out the almond shortcrust oastry to a thickness of approx. 3mm. Then cut out 2 x 18cm strips of shortcrust pastry. Store in the freezer. Use the shortcrust to line 5.5cm diameter rings. Use the offcuts to make a small, 0.5cm-diameter roll. Store this in the fridge, then cut out little 1cm-thick rounds. Bake the pastry in its rings and the small shortcrust rounds on a micro-perforated baking mat. Store in a dry place.Use a spray gun to apply a layer of spray mix onto the rings and little shortcrust rounds to protect them from humidity. Finish the whipped ganache.To make the decorations, finely spread out some pre-hardened white chocolate between two sheets of Valrhona Signature Zigzag Eggs transfer paper. Once this starts to harden, cut out rings using one fluted 6cm-diameter cutter and one plain round 2cm-diameter cutter. Leave these rings to set at a temperature of 61°F (16°C). Sieve the Sosa semi-confit whole bilberries through a chinois to get a juice that will serve as your sauce. Set aside.When you are ready to present your dessert, place a ring of shortcrust in the center of a plate. Using a piping bag with a 16mm-diameter plain round nozzle, pipe a whipped ganache base into the inside of the ring. Then garnish the dessert with Sosa whole semi-confit bilberries (40g) and 3 shortcrust pastry rounds. Add a drop of whipped ganache (30g) onto the bilberries. Put a chocolate decoration in place (see photo). Put another little drop of whipped ganache onto the decoration. Draw lines of sauce around the tartlet. Decorate the dessert with shortcrust rounds and a few bilberries.