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  • If you have a serious sweet tooth, it's hard to imagine ever getting tired of your favorite treats.

  • But there's a whole world out there beyond cheesecake, pies, brownies, and ice cream.

  • Consider crafting some of these little-known desserts from around the globe the next time you need your sugar fix.

  • Butter tarts.

  • Canada has been holding out on the rest of the world by keeping these a secret.

  • The basic recipe for butter tarts, like the one Julie Nolke from Tastemade is demonstrating here, is fairly simple.

  • So you can whip up a batch easily, even if you aren't a pastry chef, as long as you have the right tools.

  • Look at this!

  • What is it even used for, if it isn't butter tart filling?

  • To add a little variety, throw some walnuts, pecans, or raisins into the mix.

  • You may want to consider doubling the recipe using a cupcake pan, like in this Anna Olson video, because when they're bite-sized, these little tarts are sure to go quickly.

  • Pina colada crunch cake.

  • It can be summertime any timeat least in your mouthwhen you've mastered this simple pina colada inspired cake.

  • This little-known no-bake gem from blogger "Cheeky Kitchen" is made with crushed granola bars and pineapple, cream cheese, and lots of coconut goodness, and it comes together quickly to easily feed a crowd.

  • Make it ahead of time, and then set it out to soften just before serving.

  • Lemon posset.

  • This simple, traditional British dessert, sometimes served with fresh fruit, has been around since the Middle Ages.

  • But today's lemon possets have a thicker texture than the traditional drink and require a spoon to eat.

  • This classic dish is perfect for people who like a little tart with their sweet.

  • If you can't wait to try this tangy confection, you'll need just three ingredients to whip one up, as James Martin demonstrates here.

  • If you have lemons, heavy cream, and sugar in your kitchen, then track down a recipe, like this one from One Pot Chef, and give yourself plenty of timethese beauties take about four hours to set in the refrigerator.

  • Maamoul.

  • This Middle Eastern take on shortbread is made throughout the year, but this treat is particularly popular after Lent and Ramadan, both periods marked by fasting.

  • It's also popular with the Jewish community, who eat the treat during the holiday of Purim.

  • Maamoul can be filled with a variety of ingredients, including date paste and nuts.

  • Tulumba.

  • The hardest thing about making Turkish tulumba at home is getting the shape just right.

  • It requires a pastry bag or a similar gadget with a star-shaped tip, as this Turkish chef demonstrates, to get the classic look of this popular street food.

  • But even if you don't master the shape right away, your tulumba will still be scrumptious.

  • Made out of deep-fried dough, tulumba gets a coating of lemon-flavored syrup before being served.

  • It's rich, sweet, and decadent; what more could you ask for in a dessert?

  • Mitarashi dango.

  • Who knew you could use soy sauce to make dessert?

  • A sweet, soy sauce-based sauce is the key to mitarashi dango, a classic treat from Japan, as the ladies from Japanese Cooking 101 demonstrate here.

  • The blend of salty and sweet brings a unique flavor to skewered balls of tofu and rice flour.

  • Often served fresh from the grill, mitarashi dango has become a popular street food, and it's worth being adventurous at home and seeing what all the hype is about for yourself.

  • Try pairing this treat with a pot of green tea for an elegant brunch dessert.

  • Malva pudding.

  • Apricot is such an underused flavor, but it gets a chance to shine in this recipe from South Africa.

  • Don't be fooled by the word "pudding" in the titleoutside the US, the term is used to refer to many desserts and savory dishes.

  • In the case of malva pudding, the confection is more like a cake, like this one demoed by Woolworths South Africa.

  • This rich treat made with apricot jam is often served up a la mode, although it's packed with so much flavor that you may prefer to enjoy it on its own.

  • Clafoutis.

  • Forget cobbler; it's all about the clafoutis.

  • This fruit-based baked good hails from France and is kind of a cross between a cherry pie and a pancake.

  • While traditionally made with unpitted cherries, you can opt to substitute your favorite fruit if you want to, like Laura Vitale does here with raspberries.

  • As Beth Le Manach notes, it's traditionally served cold in France.

  • If you prefer it warm, serve it right out of the oven with fresh whipped cream and lime zest, like chef Jessica Yang of Rebelle in New York City.

  • Halo-halo.

  • For generations, halo-halo was one of the best kept secrets of the Philippines, but in recent years, it has taken New York City by storm.

  • The beauty of halo-halo is that it can be pretty much whatever you want it to be, as Erwan Heussaff of Tastemade demonstrates with his sweet bean-and-corn-based halo-halo.

  • The base recipe calls for shaved ice and evaporated milk, and from there, the sky's the limit, but common ingredients include fruit, jelly, and ice cream.

  • Mix-mix, halo-halo. Basically... sugar in a glass.

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If you have a serious sweet tooth, it's hard to imagine ever getting tired of your favorite treats.

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The Best Desserts You've Never Heard Of

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    Elise Chuang posted on 2021/12/07
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