To take a bowl and to mix the crushed biscuits together with the butter and the cinnamon. To bring the oven to 180° C. In a baking-pan of 22 centimeters of diameter, to pour the mixture, leveling it and baking the all for about 15 minutes. To leave to cool. Using a wood spoon, to unite the sugar, the egg, the cheese and the bark of lemon beating softly with the same spoon. After having removed the core and having peeled the pears, to cut them and to dampen them with the juice of lemon. Above the biscuits to pour first the mixture and then to set down, one above to the other, the slices of pear. To bake for about 35 minutes until it doesn't become very hard. Before putting the tart on a course dish to let cool it adequately. To take a smallest casserole and to mix the raisins, the arrowroot and the porto (a type of wine). To heat to middle fire for 1 minute until it is not everything amalgamated. Once cooled the mixture, sprinkle above it the pears with a spoon.