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!