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 time⏤at least in your mouth⏤when 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 time⏤these 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 title⏤outside 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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