Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (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 es.
    - 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 : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f8860333aff84928908a5cee8d2126ef",
    "updated": "2025-04-24T01:08:09.259Z",
    "title": "Rich Chocolate, Peanut Butter & Raspberry Tart",
    "subtitle": "This decadent dessert features a rich and creamy chocolate filling. The combination of peanut butter and raspberry creates a delightful, almost nostalgic, flavor reminiscent of peanut butter and jelly sandwiches.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "quantity sweet pastry with 2 tbsp cacao powder added",
          "fresh raspberries",
          "icing (confectioner's) sugar",
          "almond milk",
          "smooth peanut butter",
          "agave nectar",
          "vanilla pod",
          "finely chopped vegan dark chocolate"
        ]
      },
      {
        "section": "For the peanut brittle",
        "ingredients": [
          "raw peanuts",
          "unrefined caster (granulated) sugar",
          "water"
        ]
      },
      {
        "section": "To garnish",
        "ingredients": [
          "sprinkling of raw cacao powder"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 180°C (350°F) and grease a 23-cm (9-inch) loose-bottom tart tin.",
      "Prepare the sweet pastry according to the recipe instructions, incorporating the cacao powder.",
      "Remove the pastry from the refrigerator and roll it out on a sheet of parchment paper.",
      "Carefully transfer the rolled-out pastry into the prepared tart tin.",
      "Trim any excess pastry hanging over the edges of the tin.",
      "Line the pastry with parchment paper and fill with baking weights. Blind-bake for 6 minutes.",
      "Remove the tart from the oven, lift out the parchment paper and baking weights, and bake for another 6 minutes, or until golden brown.",
      "After baking, allow the pastry case to cool in the tin for 5 minutes before carefully transferring it to a wire rack to cool completely.",
      "Begin the filling by preparing the raspberry layer.",
      "Gently mash the raspberries and icing sugar together in a bowl using a fork.",
      "Strain the raspberry mixture through a sieve over a jug to remove excess liquid, preventing a soggy crust.",
      "Spread the strained raspberry mixture evenly over the bottom of the cooled pastry case.",
      "In a small saucepan, combine the almond milk, peanut butter, and agave nectar.",
      "Split the vanilla pod lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to the milk mixture.",
      "Warm the saucepan over low heat, whisking constantly until the mixture is smooth and heated through.",
      "Place the chopped chocolate into a mixing bowl.",
      "Remove the vanilla pod from the hot milk mixture and pour the mixture over the chopped chocolate.",
      "Stir with a spatula until the chocolate is completely melted and the filling is smooth and creamy.",
      "Pour the chocolate filling over the raspberry layer in the pastry case, filling it almost to the top edge. Refrigerate for at least 2 hours.",
      "To prepare the peanut brittle, spread the peanuts in a single layer on a parchment-lined baking sheet.",
      "In a small saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar melts and turns a golden amber color (approximately 10 minutes).",
      "Carefully pour the hot melted sugar over the peanuts. Allow the brittle to cool completely in a safe place for about 1 hour. Exercise caution when working with hot sugar.",
      "Once the brittle is cool, break it into shards using a rolling pin.",
      "To serve, slice the tart with a hot knife and garnish each piece with a shard of peanut brittle."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]