In a bowl, combine the flour, powdered sugar, cocoa powder and salt.

Add the butter, and use a pastry cutter to cut in the butter until the mixture is moist and crumbly, and the butter pieces are smaller than peas.

Add the milk, and toss with a spoon to combine, then use your hands to rub the moisture into the crumbs. Stop when the crumbs are moist enough that you can squeeze them together in your hand.

Dump the crumbs into your pie pan or tart pan, and press them firmly and evenly against the bottom and up the sides of the pan.

Freeze the crust for 30 minutes.

Preheat the oven to 350 F. Line the frozen crust with a piece of parchment paper, and fill the paper with pie weights, dried beans or rice. Bake for 25 minutes. (To ensure the paper doesn’t stick to the crust, spray the bottom of the paper with non-stick baking spray before placing it against the frozen crust.)

Carefully, remove the pie weights and the paper. Brush the crust lightly with the egg white, return it to the oven, and bake for another 10-12 minutes, until baked through.

Set aside to cool while you make the filling.

Pour 1/2 cup of the cream into a microwaveable dish. Stir in the espresso powder and stir until dissolved. Stir in the gelatin, then let stand for 5 minutes. Microwave the cream for 45-60 seconds until hot, then stir to completely dissolve the gelatin. Set aside.

With an electric mixer, beat the cream cheese, powdered sugar and vanilla until smooth. Gradually stream in the remaining 1 cup of cold heavy whipping cream, and beat until thick.

Add the hot cream/espresso/gelatin mixture, and beat until smooth and well combined.

Spread the filling into the cooled crust. Refrigerate until completely set, about 5-6 hours.

Before serving, sprinkle with the hazelnuts.