There are seemingly endless dessert delights at this North Dallas patisserie and it’s latest addition is the Fruit Collection, a group of bite-sized pastries that are shaped like the fruits that inspired them. Pictured is the Fruit du Dragon, a dragonfruit and mint mousse with blackberry compote on a gluten-free sponge. Other options include La Noix de Coco (coconut mousse with coffee and coconut ganache on vanilla sponge) and La Cerise (black forest cake).

The bar-the-door tops place to get macaroons in DFW is Haute Sweets, at its Lake Highlands or Hillcrest Village locations. The texture is perfect, with the cream of the crop are salted caramel, PJ and J, and coffee — these are macaroon choices for adults. And this sweet treat is gluten-free.

Cheesecake lovers can taste to their hearts are full at Val’s on Greenville. Our picks for the must-try flavors are the banana pudding cheesecake and the Lemmon Ave with it’s lemon poppyseed cake crust. Order as a cake, a slice, or an individual-sized jar that is returnable. Owner Valery Jean-Bart frequently collaborates with other local bakers, ice cream makers, and dessert artists for limited-time offerings.

Chef RJ Yoakum loves a dish that mimics and elevates something else, and his Candy Bar dessert is exactly that. Imagine a Snickers bar, with it’s core ingredients of chocolate, caramel, and peanut, but instead the best version of those ingredients one could use, paired with house-made croissant ice cream. It’s a fun time and it truly satisfies a chocolate craving.

Truly one of the most impressive olive oil cakes you’ll find in Dallas is at this wine bar. It’s moist, savory and not too sweet, with an outer crust that’s just on the verge of crisp and an interior that’s soft and warm. Pair it with a port for maximum flavor and sophistication.

When dessert time comes around, order the Cannolo Sbagliato, which is a sort of deconstructed cannoli. It’s made using pizzelle (Italian wafer-cookies) with cannoli cream between, candied orange peel, cacao nibs, and crushed pistachio.

Nick Badovinus’s Design District restaurant is all whimsy and luxury, and this dessert captures the vibe completely. The Elvis is a peanut butter, banana, and chocolate dessert topped with toasted meringue and stuffed with the lightest, most delightful layers of pastry. Pairs well with the photography of Elvis’s personal artifacts that are on display in the private dining room.

This New York City burger chain is known for it’s over the top menu, which most certainly extends to the CrazyShakes. The move is to go for the strawberry shortcake, which stacks a strawberry shortcake ice cream bar (the kind the ice cream guy sold from his truck) in a strawberry ice cream shake with crumbled vanilla cake, strawberry drizzle, and a pink and white twisty pop. Oh and the rim is lined with vanilla frosting. This kind of love for strawberry is more of an obsession and it’s totally fine to indulge in it.

It takes some planning to save room for a dessert pizza at Cane Rosso but here’s how to go about it: instead of downing a whole pie yourself, share it halfsies with someone and add on a shared salad too. Then, tell them to bring out the Edgar. It’s loaded with vanilla mascarpone, Nutella, toasted marshmallows, and powdered sugar. It’s still going to be hard to finish it all so pack up anything that’s left and eat it again at midnight.

Seriously, it’s a move to go to Crown Block and land a table looking at the skyline and then just order the entire dessert menu and nothing else — except may be a cocktail or glass of wine. But if one must choose, this is probably the best key lime anything in town. It is served as an individual pastry, a key lime tart more than a pie, with toasted meringue on top. The kitchen staff tested various limes to get just the right tart but sweet flavor and wow did they nail it.