Mix yoghurt, icing sugar, and vanilla in a container and level the surface.
Freeze for eight hours or overnight, stirring occasionally to prevent ice crystals.
Peel apples, slice off the cheeks, and toss with cinnamon and ginger.
Melt butter, sugar, and 60ml water in a pan for 8 minutes until caramelised.
Cook apple cheeks in caramel for 5 minutes total until slightly softened and cool.
Preheat oven to 220°C and grease six 11cm tart tins.
Roll out puff pastry and cut six discs to fit the tins.
Divide caramel and apples into tins and top with pastry discs.
Chill tarts in the fridge for 10 minutes or freezer for 5 minutes.
Bake for 15-20 minutes until golden-brown and firm.
Toast chopped pecans in a dry pan for 3 minutes until aromatic.
Flip tarts onto plates and remove tins to reveal the caramel.
Garnish with pecans, ginger, and mint, then serve with frozen yoghurt.