Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "7280a09f5c534c70b3ec73019fe214e5",
    "updated": "2025-05-10T08:56:05.578Z",
    "title": "White Chocolate & Raspberry Tart",
    "subtitle": null,
    "description": "Each year, I enjoy fruit picking at a local farm, as nothing compares to freshly harvested fruit at the height of its season. While I usually pick strawberries, lately I've found myself with plenty of raspberries, and naturally, the classic pairing of white chocolate and raspberry called out to me once again! I'm completely hooked on this combination (and judging by the feedback on the blog, many of you are too), so I can't get enough! This no-bake dessert is indulgent, sweet, and rich—an ideal choice for a dinner party dessert.",
    "ingredients": [
      {
        "section": "BISCUIT CRUST",
        "ingredients": [
          "digestive biscuits",
          "unsalted butter, melted"
        ]
      },
      {
        "section": "RASPBERRY COULIS",
        "ingredients": [
          "raspberries",
          "caster sugar",
          "water"
        ]
      },
      {
        "section": "WHITE CHOCOLATE FILLING",
        "ingredients": [
          "white chocolate, broken into pieces",
          "unsalted butter",
          "double cream"
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "fresh raspberries",
          "freeze-dried raspberries"
        ]
      }
    ],
    "instructions": [
      "BISCUIT CRUST:",
      "Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a bowl and bashing them with a rolling pin.",
      "Add the melted butter and mix thoroughly until everything is combined.",
      "Press the mixture firmly onto the base and sides of a 23cm loose-bottomed tart tin.",
      "I usually start by pressing the crumbs along the sides, and then cover the base last to ensure a secure biscuit case.",
      "Set the crust aside while you prepare the coulis and filling.",
      "RASPBERRY COULIS:",
      "Place the raspberries, sugar, and water into a saucepan and heat over low to medium heat until the fruit begins to soften and break down.",
      "After 3 to 4 minutes, remove the pan from heat and use a hand-held blender to purée the mixture until smooth.",
      "Strain the coulis through a fine sieve to remove the seeds, then allow it to cool.",
      "WHITE CHOCOLATE FILLING:",
      "Combine the white chocolate pieces and butter in a large bowl.",
      "Heat the double cream in a small pan until it is just about to boil.",
      "Pour the hot cream over the chocolate and butter mixture, then let it sit for 5 minutes.",
      "Whisk together until smooth and fully incorporated.",
      "If any lumps of chocolate remain, gently heat the mixture over low heat until smooth.",
      "Pour the filling into the prepared tart case, add half of the raspberry coulis in dollops, and gently swirl together.",
      "Refrigerate the tart for a couple of hours until it sets.",
      "DECORATION:",
      "When ready to serve, garnish the tart with fresh and freeze-dried raspberries and present with the remaining coulis."
    ],
    "notes_ingredients": "If you prefer milk chocolate, use 400g milk chocolate with 200ml double cream.\nFor dark chocolate, use 300g dark chocolate with 300ml double cream.\nThe fruit coulis can be made with other berries or a mix of berries, following the same process with 100g of prepared fruit.",
    "notes_instructions": null
  }
]