¼ cup finely chopped roasted salted macadamia nuts
Instructions
In a small bowl, combine lemon curd and pineapple, stirring well. Divide mixture among phyllo cups, leaving enough room for white chocolate layer.
In a small saucepan, heat cream over medium-high heat until very hot but not boiling. Remove from heat. Add white chocolate, stirring until chocolate melts and mixture is smooth. Cover pineapple mixture with a layer of white chocolate. Sprinkle with macadamia nuts. Place in a covered container, and refrigerate until white chocolate layer is firm.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-pineapple-and-macadamia-cups-recipe/