Have all the Easter eggs have been hunted down? You probably need some great Easter desserts recipes to help keep the festivities going! I've got lots of different recipes all over Divine Dinner Party for different Easter dessert ideas... but these are some of my favorite. Simple and classic, these recipes are always winners. Try my recipes for Cream Cheese Tart with Fresh Spring Fruit and Sunny Easter Carrot Cake, and prepare to be wowed. Or check out some of my other pages for more Easter desserts recipes, such as:

• Easter Bunny Cake Ideas
• Great Easter Desserts
• Easter Candy Recipes
• Chocolate Easter Eggs
• Simple Easter Desserts

Looking for a menu to combine with these wonderful Easter desserts? Check out Easter dinner recipes for a ton of ideas.

This Easter dessert recipe is perfect for those times when families gather to celebrate spring and renewal... the fresh flavors of sweet spring fruit give you a hint of things to come. It's going to be a delicious year!

You can do this tart in several ways. You can make your own crust as instructed here, and bake on a cookie sheet. Or you can buy or make a crust and bake in a tart pan. Or, you can be lazy --or just short of time!-- and make these tarts (they don't need to be baked after the crust is cooked) in pre-made mini tart shells.

As tartlets they look SO pretty and elegant, and if you use pre-purchased shells this Easter dessert recipe is a total cinch.

Recipe makes one tart, serving about 6-8.

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Ingredients:
1 1/2 C all-purpose flour
1/4 tsp. salt
1/3 C. plus 3 tablespoons confectioners’ sugar, divided
10 tbsp. unsalted butter, chilled and cut into small pieces
1 tsp. vanilla extract
3 tbsp. ice water
6 oz. cream cheese, softened
1/2 C. sour cream
1 1/2 pounds strawberries, halved, or your choice of fresh fruit in season

Instructions: 1. To make crust: combine flour, salt and 1/3 cup sugar in a food processor. Add butter and pulse until mixture resembles coarse meal. Alternate vanilla and ice water, 1 tablespoon at a time, pulsing until moist.

2. Gather dough into ball and flatten. Wrap dough in plastic wrap and refrigerate until firm enough to roll - about 1 hour.

3. Preheat oven to 375 degree Fahrenheit. On a floured surface or parchment paper use a rolling pin to roll the dough until it is 12-inch round. Using an 11-inch dinner plate as guide, cut 11-inch round from dough with sharp knife. Discard trimmings.

4. Transfer dough to large cookie sheet. Create fluted edge in dough by pinching edges of dough at regular intervals. Lift each pinched section with one fingertip to create a decorative edge. Refrigerate on cookie sheet about 10 minutes to firm dough slightly.

5. Bake dough 20 to 25 minutes or until golden. Cool crust completely on cookie sheet.

6. To make cream cheese filling: in a bowl mix cream cheese, sour cream, 3 tablespoons confectioners' sugar until well blended. Spread cream cheese mixture on crust inside of flutes.

7. To make topping: Layer berries, kiwi or other seasonal fruit on top of the cream cheese mixture. If the fruit you use is very tart, sprinkle with sugar or drizzle with a bit of honey.

That it's adored by the Easter Bunny and has such a natural sweetness makes the mighty carrot the perfect addition to your Easter desserts recipes. There is a lot of variation in carrot cakes (in fact, I've got a whole other recipe for carrot cake here!) and they can be cinnamon spiced, spotted with raisins, full of nuts, or topped with coconut flakes. This carrot cake recipe? It brings the bright burst of citrus to mix with the earthy carrots.

If you're looking for a nutty, spicy carrot cake recipe, try the link above. But if you're looking for a fresh-and-sunny carrot cake recipe for Easter, this one should be perfect. The orange and lemon in it really make the flavors come alive.

Makes one cake, serves about 8.

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Ingredients:
1 1/2 C. all-purpose flour
1 1/2 C. whole wheat flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1 C. butter, softened
1 C. granulated sugar
1 C. packed brown sugar
4 eggs
1 orange, zested and juiced
1 tbsp. lemon zest
3 tbsp. fresh lemon juice
4 C. peeled, grated carrots

Cream Cheese Icing (optional)
8 oz. cream cheese, room temperature
1/2 cup butter, softened
1 tbsp. vanilla extract
4 C. powdered sugar
1/4 C. chopped walnuts (for topping, optional)

Instructions: 1. For cake: Preheat the oven to 350 degrees F.

2. Stir together the flours, baking powder, cinnamon, and salt.

3. In a large bowl, cream the butter with the sugars. Beat in the eggs into the butter and sugar mixture and then add the citrus peels and juices. Stir in the carrots.

4. Beat the flour and carrot mixtures together. Turn the batter into a greased and floured tube pan. For extra sweet crust (a good idea of you decide not to opt for frosting), try mixing the flour for the pan with 2 tablespoons granulated sugar.

5. Bake at 350 degrees Fahrenheit for about 90 minutes or until a toothpick inserted comes out clean. Transfer to a rack to cool. Cool completely before frosting.

6. To make the cream cheese icing: Beat the cream cheese, butter and vanilla until fluffy. Add the powdered sugar 1/2 cup at a time until incorporated. Beat the icing until smooth.

7. Top the cake with walnuts, if desired.

Decorating any of these Easter desserts recipes is as easy as adding a touch of mint leaves in the center of the Cream Cheese Tart or colored sugar lightly dusted over the cream cheese icing on the Sunny Carrot Cake.

Add these tasty treats to your favorite Easter desserts recipes, and watch your guests come back for more. A great way to finish off any of my Easter dinner recipes!

Find more Easter desserts recipes at Easter Dinner and Party Planning Central!