In a large mixing bowl, cut the butter into small pieces.
Add the rice flour, icing sugar and potato starch to the butter.
Mix together with your hands. It seems to dry at first but keep mixing it, squishing the flour and and butter between your fingers. It will take a few minutes for a dough ball will form.
Wrap the dough ball with plastic wrap and put in the fridge for 1 hour or overnight.
On a lightly (rice) floured surface roll out the dough, half at a time. If it breaks just press it back together with your fingers. It's important to keep the dough cold. It's much harder to work with if it gets warm, so return it to the fridge as often as possible. Use a large round cookie cutter or a large cup to cut out circles.
Place the dough circles into the bottom of un-greased muffin tin.
Return to refrigerator for another 15-20 minutes.
Pre heat oven to 300 F. Bake for 15 - 20 minutes. Leave in the pan and let it cool completely.
In a large bowl whip the cream cheese, until it’s light and fluffy. Then whip in the sweetened condensed milk and lemon juice. In a separate bowl whip the whipping cream and icing sugar until firm. Fold the whipped cream into the cream cheese mixture, until well combined. Place into the fridge for 15 minutes.
Fill each of the shortbread cups with 2 Tbsp of blueberry pie filling. Then cover with a small mound of the cheesecake filling. Place into the refrigerator for 2- 3 hours.
Garnish with blueberries and mint or basil leaves.
This Recipe makes 24 Gluten Free Blueberry Cheesecake Tarts.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/gluten-free-blueberry-cheesecake-tarts/