28 Easter Dessert Ideas You'll Want to Make Again and Again

This raspberry tart has a creamy filling and a pistachio-studded crust. If you want to prepare it ahead of time, the pastry cream can be refrigerated for three days and the tart shell can be stored at room temperature for two days.

This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh apricots; just omit the poaching step.

Grapefruit juice in the pound cake and lemon juice in the glaze give this sweet, tender cake an especially citrusy taste. Be sure to use cake flour rather than self-rising to ensure a feather-light texture.

Kate Neumann describes this cool, delicate dessert as “just fruit and cream, barely sweetened. It has the qualities of custard without the egginess. Greek yogurt makes it wonderfully tangy.” She tops the panna cotta with dried apricots that she’s plumped in wine and honey, often adding a scattering of crunchy, salty toasted almonds or pistachios.

Inspired by French travel cakes (small sweets meant for bringing to parties, picnics and other events), William Werner created these miniature desserts. He calls them “gussied-up pound cakes.”

Jodi Elliot’s take on the classic carrot cake is moist and not too sweet.

This tender, light honey cake, laced with hints of coffee and orange juice, is perfect with a cup of tea.

Pastry chef Mathew Rice takes the familiar elements of a classic tiramisu—ladyfingers, coffee, and mascarpone—and reimagines them as an icebox pie. The dessert is full of playful textures and flavors, including a dense coffee mousse and salty-sweet coffee crunchies.

Firm pears are the key to this impressive dessert; look for a thin layer of green under the skin as you peel them. Stir the caramel and pear mixture gently with a wooden spoon to preserve the shape of the pear slices.

William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.

These moist, lemony cakes are the quintessential spring dessert, but you can omit the rhubarb and simply serve them on their own or with lightly sweetened whipped cream.

“My Carrot-and-Orange Cake with Sour Cream Glaze celebrates the way oranges trigger our senses,” Nik Sharma writes.

A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling.

This floral, honey-inflected strawberry cake from chef Eli Dahlin is his springy take on a sticky toffee pudding.

Spring rhubarb is wonderfully pink and tender, so you can pile the uncooked stalks straight into a pastry case with a little brown sugar before putting it in the oven. The sugar caramelizes to give an almost toffeelike flavor. Make it the day before so that the flavors have a chance to soak into the pastry, or eat it immediately. Either way, it goes well with cream, custard or ice cream.

This Lemon Meringue Cheesecake brings together a crisp graham cracker crust, a luscious lemon-mascarpone filling, and loads of pillowy Italian meringue.

Coconut oil and toasted ground coconut are baked into the batter of this beautiful cake, which is then layered with bittersweet marmalade and fluffy white frosting.

These elegant trifles come together in just 25 minutes.

What makes these plum-puree tartlets so good is the whipped cream topping that’s infused with the plum pits.

This rustic tart has a super-flaky crust and a sticky-crunchy walnut filling that’s not too sweet.

This raspberry cake, from Huckleberry's pastry gurus Zoe Nathan and Laurel Almerinda, is made with a combination of almond flour, whole-wheat flour, all-purpose flour and wheat germ.

Every part of this fluffy pie from pastry chef Kierin Baldwin has coconut: the crust, the filling and the topping.

What sets Dominique Ansel’s chocolate mousse apart from other versions of the dessert is that he folds in the chocolate just before serving.

This soufflé from Mimi Thorisson is light and fluffy but deeply chocolaty, with irresistible sugary edges.

These large, crisp and chewy meringues are made with just enough espresso and bittersweet chocolate to keep them from being overly sweet. 

A crostata is the kind of free-form tart that looks best when completely rustic—the more uneven folds of flaky, golden pastry and bubbling fruit juices, the better. This Easter stunner stars fresh rhubarb that’s combined with rhubarb compote and studded with candied ginger.

With warm spiciness from nutmeg, a satisfyingly crunchy top, and beautiful flecks of parsnip and radicchio, this bundt cake makes a case for being served for either breakfast or dessert—and the leftovers taste even better the next day.