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": "43c4ee7e1cab468fa78799ddac67e12c",
    "updated": "2025-04-20T22:45:37.742Z",
    "title": "Dark Chocolate and Berry Tart",
    "subtitle": "PALEO",
    "description": "This simple yet elegant tart showcases the rich flavors of dark chocolate and fresh berries. Plantain flour forms a delicate crust, complementing the smooth, decadent filling. A perfect dessert for sharing, or for a quiet moment of indulgence.",
    "ingredients": [
      {
        "section": "Crust",
        "ingredients": [
          "gelatin powder from grass-fed beef",
          "plus 1 teaspoon (2.3 ounces/65 g) slightly softened organic extra virgin coconut oil, plus more for the pan",
          "(60 g) coconut cream, solid part only, chilled",
          "plus 1 tablespoon (150 g) plantain flour",
          "(30 g) coconut sugar",
          "homemade baking powder"
        ]
      },
      {
        "section": "Filling",
        "ingredients": [
          "(100 g) coconut cream, solid part only",
          "plus 1 teaspoon (40 g) coconut sugar",
          "(156 g) paleo 70% dark chocolate chips or chunks",
          "salt"
        ]
      },
      {
        "section": "Berries",
        "ingredients": [
          "(170 g) fresh blackberries",
          "(170 g) fresh raspberries",
          "(170 g) fresh blueberries",
          "fresh mint leaves or edible flowers (optional)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F. Grease a 9-inch tart pan with coconut oil.",
      "In a stand mixer with the paddle attachment, combine 2 tablespoons (30 g) water and the gelatin powder. Stir to mix. Add the coconut oil, coconut cream, plantain flour, coconut sugar, and baking powder. Mix on low speed, then gradually increase to high until a dough forms.",
      "Press the dough into the prepared tart pan, covering the bottom and sides. Prick the bottom with a fork.",
      "Bake for 23 minutes, or until light golden brown.",
      "Let the crust cool in the pan, then refrigerate while preparing the filling.",
      "Fill a medium saucepan with water and bring to a boil over medium-high heat.",
      "In a heatproof bowl that fits over the saucepan without touching the water, combine the coconut cream and coconut sugar.",
      "Once boiling, reduce heat to medium-low and place the bowl over the saucepan. Stir until the sugar dissolves. Remove from heat, add the chocolate and salt, let it soften slightly, then stir until melted.",
      "Pour the chocolate mixture into the chilled tart crust and spread evenly. Refrigerate for at least 4 hours, or until set.",
      "Arrange the fresh berries over the tart. Garnish with fresh mint leaves or edible flowers, if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]