Preparation

• Process together flours, sugar, and butter until crumbled. Then add egg and process again until doughy
• Wrap that dough in plastic wrap in a disc shape and refrigerate at least 30 min
• Make your jam by warming berries and water on stove top until easily muddled. Add chia seeds and stir. Remove from heat and stir in collagen. Set aside / refrigerate until ready to use
• Lay out parchment paper, sprinkle with tapioca flour, place dough down, another piece of parchment paper on top and roll out into a rectangle
• Use a pizza cutter to remove edges so it's straight and cut into 10 rectangles
• Move that parchment paper to a baking sheet
• Dollop chia jam into the center of 5 pop tarts
• Place remaining 5 dough squares over top, seal edges with a fork, and poke a few holes on the top to allow steam to release while cooking
• Bake at 350 for 20 min
• Cool completely
• Middle fresh or frozen raspberries over a fine mesh strainer getting out just the juice
• Stir that with powdered sugar until frosting like- add more juice or even splash of milk if it's too thick
• Spread overtop pop tarts and enjoy!