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

    [
  {
    "recipeCode": "65050321cba44906a58e30d43947ab4f",
    "updated": "2025-04-23T20:55:12.685Z",
    "title": "Strawberry Tart with Pastry Cream",
    "subtitle": "NUT-FREE, VEGETARIAN",
    "description": "A classic French strawberry tart is a truly delightful dessert. This recipe streamlines the process of creating this beautiful pastry by using simplified recipes for the tart crust and pastry cream, adaptable for various baking endeavors from Scandinavian treats to French classics. It evokes the simple pleasure of enjoying a perfect tart, reminiscent of those found in charming pastry shops.",
    "ingredients": [
      {
        "section": "FOR THE DOUGH",
        "ingredients": [
          "all-purpose flour",
          "powdered sugar",
          "unsalted butter, chilled and cubed",
          "egg",
          "vanilla extract"
        ]
      },
      {
        "section": "FOR THE PASTRY CREAM",
        "ingredients": [
          "whole milk",
          "eggs",
          "granulated sugar",
          "cornstarch",
          "kosher salt",
          "butter, at room temperature",
          "vanilla extract"
        ]
      },
      {
        "section": "FOR THE TART",
        "ingredients": [
          "butter, for preparing the pan",
          "all-purpose flour, for dusting",
          "fresh strawberries, trimmed, hulled, and thinly sliced"
        ]
      }
    ],
    "instructions": [
      "TO MAKE THE DOUGH",
      "1. Combine the flour, powdered sugar, and butter in a food processor and pulse until the mixture resembles coarse crumbs.",
      "2. Add the egg and vanilla extract. Process until the dough forms a ball. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least two hours, or preferably overnight.",
      "TO MAKE THE PASTRY CREAM",
      "1. Prepare an ice bath by filling a large bowl with ice water. Set aside a medium saucepan.",
      "2. In the saucepan, heat the milk over medium heat until it simmers. Remove from heat.",
      "3. In a separate bowl, whisk together the eggs and granulated sugar until the sugar starts to dissolve. Whisk in the cornstarch and salt.",
      "4. Gradually whisk about half a cup of the hot milk into the egg mixture. Then, slowly pour the tempered egg mixture into the remaining milk in the saucepan. Return the saucepan to medium heat.",
      "5. Cook, whisking constantly, for a few minutes, or until the mixture thickens. Remove from heat and whisk in the butter until melted.  Immediately place the saucepan in the ice bath and continue whisking until the pastry cream cools. Stir in the vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until thoroughly chilled.",
      "TO MAKE THE TART",
      "1. Preheat oven to 350°F (175°C) while the dough and pastry cream are chilling. Grease a 9-inch tart pan with a removable base.",
      "2. On a lightly floured surface, roll out the chilled dough into a circle large enough to fit the tart pan. Carefully transfer the dough to the pan, pressing it into the bottom and up the sides. Alternatively, shape the dough into a disk, flatten it slightly, and then press it directly into the tart pan, shaping it with your hands.",
      "3. Bake for approximately 20 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.",
      "4. Spread a layer of the chilled pastry cream, about 1/2 inch thick, over the cooled tart shell.  Any remaining pastry cream can be refrigerated for later use. Remove the tart from the tart pan.",
      "5. Arrange the sliced strawberries attractively over the pastry cream. Serve the tart immediately or chill until ready to serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Make-Ahead Tip: The crust and pastry cream can be prepared a day ahead."
  }
]