Description
These handheld pastries pack protein and berry flavor into a gluten-free crust. The dough comes together fast, the filling sets with chia and collagen, and a bright raspberry glaze finishes them off.
Ingredients
Scale
For the pastry (makes 5 filled tarts / 10 rectangles)
- ¾ cup almond flour
- ¾ cup tapioca starch (also called tapioca flour)
- ¼ cup vanilla protein powder
- 1 Tbsp coconut sugar
- ½ cup unsalted butter (or vegan butter stick) — cold, cut into pieces
- 1 large egg
For the raspberry jam
- 1 cup raspberries (fresh or thawed frozen)
- 2 Tbsp water
- 2 Tbsp chia seeds
- 2 Tbsp collagen powder
For the glaze
- 2 Tbsp strained raspberry juice (see note)
- ¾ cup powdered monkfruit sweetener (or powdered sugar)
Instructions
- Add the almond flour, tapioca starch, protein powder, and coconut sugar to a food processor and pulse a few times to combine.
- Toss in the cold butter pieces and pulse until the mixture looks like coarse crumbs.
- Add the egg and pulse until the dough clumps together into a soft ball. If it seems dry, add 1 tsp cold water at a time.
- Shape the dough into a disc, wrap it, and chill at least 30 minutes — this firms the butter and makes rolling easy. Bold tip: Chilling is essential for neat edges.
- Meanwhile, make the filling: warm raspberries and water in a small saucepan over medium heat until the fruit breaks down. Stir in chia seeds and simmer briefly until the mixture thickens. Remove from heat and stir in collagen until dissolved. Cool completely in the fridge.
- Line a baking sheet with parchment and lightly dust a sheet of parchment with tapioca starch. Place the chilled dough between two sheets of parchment and roll into a rectangle about 1/8–1/4 inch thick.
- Trim the edges with a pizza cutter to make straight sides. Cut the sheet into 10 equal rectangles. Transfer the parchment with cut rectangles to the baking sheet.
- Spoon ~1 Tbsp jam into the center of five rectangles, leaving a border around the edges. Top each with a second rectangle. Press edges to seal and crimp with a fork. Poke 3–4 small vent holes on top.
- Bake at 350°F for about 18–22 minutes, until edges turn lightly golden. Let the tarts cool completely on the sheet.
- For the glaze, press fresh or frozen raspberries through a fine mesh to collect juice. Mix 2 Tbsp juice with the powdered monkfruit until you reach a spreadable consistency. Add a splash of milk if it’s too thick.
- Spread the glaze over cooled pop tarts. Let the glaze set before stacking or storing.
Notes
- Notes & swaps
- No protein powder? Omit it and increase almond flour and tapioca starch to 1 cup each.
- Skip the collagen without issue; the chia will still thicken the jam.
- Use other berries (strawberries, blueberries, cherries) in the same amounts.
- Dairy-free: swap in vegan butter and you’re good to go.
- FYI: tapioca starch is key — it prevents crumbling and gives stretch.
- Storage
- Store in an airtight container in the fridge up to 5 days, or freeze individually for up to a month. Reheat briefly in a low oven to refresh.
- Bold tip: Cool the tarts fully before glazing so the icing doesn’t melt and run. Enjoy!