I want to know the answer to the following question:
What are the main ingredients used to make pastries in the monasteries?
All the background I'm provided with is that "These monasteries, using very few ingredients (mostly almonds, flour, eggs and some liquor), managed to create a spectacular wide range of different pastries, of which pastéis de Belém (or pastéis de nata) originally from Lisbon, and ovos moles from Aveiro are examples.". Is that enough to answer the question?