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

但除了乳酪蛋糕、派、布朗尼和冰淇淋之外，還有其他非常多種甜點。

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

你下次想要解決糖癮時可以考慮製作這些世界上少見的點心。

Butter tarts.

奶油塔。

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

加拿大對全世界都一直保守著這個秘密。

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

像Tastemade的Julie Nolke 示範的這個基本奶油塔食譜是相對簡單的。

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

就算你不是酥皮點心師傅，你也可以輕易攪拌出一爐奶油塔。只要你有正確的工具。

Look at this!

快看這個！

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

如果這不是用來裝奶油塔的餡，是用來做什麼的？

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

為了增加多樣性，放入一些胡桃、核桃或葡萄乾在塔裡。

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.

你可能會想用杯子蛋糕盤做出雙倍食譜，就像Anna Olson的影片一樣。因為當奶油塔是一口大小時，一定很快就會被吃完。

Pina colada crunch cake.

鳳梨可樂達脆脆蛋糕。

It can be summertime any time⏤at least in your mouth⏤when you've mastered this simple pina colada inspired cake.

當你學會做鳳梨可樂達脆脆蛋糕，它可以在任何時候變成夏日風格，至少在你嘴裡。

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.

這個不用烤箱又少見的珍品是來自「Cheeky Kitchen」的部落格。由穀物棒、鳳梨、乳酪起司和很多的可可精華所做成，可以迅速餵飽一群人。

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

在活動開始前做好，並且在食用前先拿出來，讓它軟化。

Lemon posset.

檸檬忌廉布丁。

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

這個簡單又傳統的英式點心，有時候會搭配新鮮水果食用。而且從中世紀就開始流行了。

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

但現在的檸檬忌廉布丁比以前吃起來更濃稠，而且要用湯匙吃。

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

這個經典的點心對那些喜歡在吃甜的時候搭配一點酸的人是很完美的。

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.

如果你等不及想吃看看這香味撲鼻的西點，你只需要三樣食材來製作，就像James Martin這裡示範的。

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.

如果你廚房裡有檸檬、鮮奶油和糖，就往下看食譜。就像這個 One Pot Chef的，然後給妳自己一些時間。這些美味的甜點要放置在冰箱中四個小時。

Maamoul.

棗泥餅。

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.

中東國家整年都會做這個脆餅，但這個點心在大齋節和齋戒月後特別受歡迎，這兩個節日都是禁食的。

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

這也很受猶太人喜歡，他們會在普珥節吃這個甜點。

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

棗泥餅會被填入很多種食材，包括椰棗泥和堅果。

Tulumba.

宮殿酥條。

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

在家製作土耳其宮殿酥條最難的地方是讓它維持正確形狀。

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.

如土耳提大廚所示範的，要有擠花袋或有星型尖端的器具，才會有這個街頭小吃的經典形狀。

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

但就算你現在對造型不熟練，你的宮殿酥條還是會很好吃。

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

宮殿酥條是油炸過的麵團，會在食用前裹上檸檬糖漿大衣。

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

那豐富、甜美又墮落的滋味，還有什麼能比得上嗎？

Mitarashi dango.

御手洗糰子。

Who knew you could use soy sauce to make dessert?

有誰知道你會用醬油來製作甜點？

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.

一種甜甜的，以醬油基底為主的御手洗糰子，是日本的一種經典小吃。也就是這位小姐在Japanese Cooking 101裡示範的。

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

甜與鹹的混合為豆腐和米麵粉的串糰子帶來一種獨特的風味。

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.

通常烤完就可食用，御手洗糰子變成熱門的街頭小吃。也很值得在家嘗試做，自己嚐看看為什麼御手洗糰子這麼熱門。

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

試著吃的時候搭配一罐綠茶，就可以變成優雅的早午餐點心。

Malva pudding.

馬爾瓦布丁。

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

杏桃是一個不常被使用的食材，但在南非的這個食譜中獲得發光發熱的機會。

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.

不要被標題的「布丁」給搞混了，在美國之外，這個詞可以被用來形容很多點心和可口的料理。

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

馬爾瓦布丁這個甜點比較像蛋糕，就像南非Woolworths所展示的。

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.

這份濃厚的甜點是由杏桃醬製作，並在食用時加上冰淇淋。雖然它本身的味道就很豐富，你可能會比較想要單吃它。

Clafoutis.

克拉芙緹。

Forget cobbler; it's all about the clafoutis.

忘記餡餅吧，這裡都是克拉芙緹。

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

這個以水果為基底的烘烤物是來自法國，有點像櫻桃派和鬆餅的混合。

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.

傳統的方法是放上未去籽的櫻桃，如果你想要的話可以選擇你喜歡的水果來代替。就像Laura Vitale在這裡使用的是覆盆莓。

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

就像Beth Le Manach所說的，在法國傳統上是吃冷藏的。

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.

如果你想要比較熱的，在出烤箱時放上打發的鮮奶油和檸檬皮並食用。就像紐約Rebelle的大廚Jessica Yan做的。

Halo-halo.

哈囉哈囉。

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.

哈囉哈囉曾經是菲律賓保存最好的秘密食譜之一，但近幾年，它席捲了整個紐約市。

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.

哈囉哈囉的美妙之處是你想加什麼都可以。就像Tastemade的Erwan Heussaff所示範的，以甜豆和玉米為基底的哈囉哈囉。

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.

基本的食譜是刨冰和蒸發乳，加在上面的東西是沒有限制的，但常見的材料包括水果、果凍和冰淇淋。

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

混合再混合，哈囉哈囉。基本上就是...玻璃杯裝的甜點。

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謝謝你的觀看！

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點擊Mashed的圖像關注我們YouTube的頻道。

Plus, check out all this cool stuff we know you'll love, too!

還有，試試看這些酷東西，我們知道你也會喜歡的！